Autumn is the season where pears and figs shine! Get cosy with these delicious gluten free spiced pear and fig cupcakes.
It's officially autumn season! I know this because A.) its cold (I'm wearing gloves and boots already), and B) I went to a pumpkin patch the other day and there's no turning back from that.
Autumn is, as you know, my absolute favourite time of the year. I love to drink up all the cosy things to do, like seeing fireworks, getting comfy with warm jumpers, and watching all the beautiful colour changing leaves. I just love it!
So, it's only right that we utilise the delicious fruits of the season - pears and figs.
They're super easy to bake with, and the flavour combination is moreish. Be sure to chop your figs very fine though, and also lightly coat your pear pieces in flour to avoid them sinking to the bottom of the cupcakes.
I topped my cupcakes with some utterly moreish caramelised pear rings, which are super easy to do.
Start by chopping your pear into 1/2 cm thick rings (skin and all). Sprinkle with sugar on both sides and lay them in a hot frying pan. Let them crisp for a bit and flip them gently with a tongs. Continue to cook and flip until then turn golden then lay them on a baking tray until cool. You can make these in advance and let them rest in an airtight container until you need them.
I also finished them with a slice of fresh fig which goes perfectly with the spice whipped cream frosting.
Let's get Caking It.
Recipe
180C (170C fan)
Yield: 12 cupcakes
Prep: 10 mins
Bake: 18 mins
Assembly: 10 mins
Ingredients:
Sponge
150g unsalted butter
150g caster sugar
4 medium eggs
200g gluten free self-raising flour
1/4 tsp cinnamon
1/4 tsp all spice
1/4 tsp ground ginger
1/4 tsp nutmeg
1 tsp baking powder
1/2 tsp xanthan gum
2 figs
1 large pear
Filling
1 large pear
Frosting
200ml double cream
1 tbsp icing sugar
1 fig
1/4 tsp cinnamon
1/4 tsp ground ginger
Caramelised pear (see instructions above)
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Method: sponge
Don't forget to wait until all the ingredients are room temperature before starting.
Preheat oven to 180C. Fill 12 muffin holes with cases.
With a fork, cream the butter until pale, then add the sugar and cream together until fully incorporated.
Add the eggs, one at a time, mixing with an electric whisk between each addition.
In a separate bowl, mix the flour, baking powder, xanthan gum, and spices with a fork, and then add this to the mixture, mixing until fully incorporated.
Skin 1 pear and chop into small chunks. In a bowl sprinkle a little flour and roll the pear in it until covered. Add to the batter, along with 2 finely chopped figs. Incorporate fully.
Let the mixture sit in the cases for 20 minutes before placing in an oven for 18 minutes. A skewer or toothpick inserted into the cupcakes should come out clean.
Method: Frosting
A simple, light, and sweet spiced whipped cream frosting.
While the sponges are cooling, move onto the frosting.
In a clean bowl pour the double cream and whip for 1 minute on low, then gradually increase the power and whip until stiff but not thick.
Add in the icing sugar, spices and very finely chopped fig.
Incorporate it, then whip until thick.
Assembly
Making sure the sponges are completely cool, scoop out the middle of the cupcake with an apple corer, taking care not to go right down to the bottom.
Skin and finely chop your pear and fill the cupcakes. Be sure to pack it in tight!
Cover with your whipped frosting and finish with caramelised pear and fresh fig.
Enjoy!
