Now that the champagne fog has lifted, confetti has been been tossed in the trash, and 2011 swept under the rug, the new year comes down to your resolutions. I don't mean old hat resolutions you recycle year after year in the hopes of actually achieving them one day - I mean the ones that you are excited about, the ones you yearn to accomplish and cannot wait to get out there and conquer.
One of my resolutions this year is to spend more time on the things that make me happy. Well when the weather is gray and the chill goes straight thru all 12 layers you have on - what is better than staying inside and baking? Yep, pretty much nothing.
So in the spirit of toasting the new year, I cooked up some yummy, bubbly cupcakes filled to the brim with champagne and bites of pear.
Bubbly Pear Cupcakes
2 ¾ cups flour
1 ½ tsp baking soda
Pinch of salt
2 sticks of butter
2 cups sugar
3 eggs
1 tsp vanilla extract
3 firm, ripe pears (peeled,
cored & grated)
1 cup champagne
Frosting:
1/4 cup (1/2 stick) butter,
softened
8 oz cream cheese, softened
3 cups powdered sugar, sifted
2 tbsp champagne (can increase as long as not too
runny)
Preheat oven to 350°
In a small bowl, sift
flour, baking soda and salt. Set aside.
In bowl of mixer, cream butter
and sugar until well mixed and airy. Add
eggs, one at a time, making sure each one is fully incorporated before adding
next one. Slowly add in flour mixture,
mixing until fully incorporated. Stir in
vanilla and champagne, followed by pears.
Bake for about 16 minutes
(begin checking after 12 min).
Frosting:
Mix cream cheese and
butter together. Add powdered sugar and
whip until smooth. Add champagne and
more sugar if necessary.
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