Wednesday, April 1, 2009
Gingerbread Pear Cupcakes with Lemon Cream Cheese Icing
Disclaimer: I made these cupcakes wearing my pajamas in the wee hours (think 8am) of Sunday morning. I was out late Saturday. It happens. I do think that the grogginess inspired me to do new and interesting things with the camera though.
I made these pear gingerbread cupcakes for an audience of hardworking graduate students. This audience didn't worry me nearly as much as the Strawberry-on-Strawberry audience because I am quite used to feeding these graduate types.
And look how little there is to mess up!
That's not just a few of the ingredients there - that's all of them. I. know.
I did have a bit of fruit work to get out of the way, but as far as fruit goes...
pears aren't too bad.
Then it was just a hop,
and a jump until I had a Pear Gingerbread Cupcake with Creamy Lemon Icing.
Or... 14 of them to be precise. I sprinkled just a hint of (easter) green sugar on the cuppies to make a nod towards their pear enclosures.
And, I have to be honest with you, I only had a bite of one of these cupcakes. The gingerbread flavor was nice and the texture was fantastic and moist, but I would have to eat a whole cupcake to be able to say more than that.
I do know that they went over so well with the four grads that they happily divided the leftovers and took them home. Success.
And that concludes my three cupcake weekend tribute to The Cake Mix Doctor. Have I persuaded you to buy her cookbook yet? JSYK, it's only $10.17 on Amazon right now. :)