Chunky Pear Cupcakes

Chunky Pear Cup Cakes

Chunky Pear Cupcakes

These ‘cupcakes’ started out life as a muffin. I was determined to have a coconut flour based muffin in this book because it won’t be long before I have a boy at school and will need to send nut-free treats. While I love these little goodies, my recipe tester thought the texture wasn’t muffin-like enough. She then went on to say they loved the flavour and her 10-month-old ate them all up. So I figured we needed a name change to manage expectations. These cupcakes are very moist and light which I adore but if you’re after a more traditional ‘cakey’ muffin best to try another recipe.

makes: 6
takes: 40 minutes

100g (3.5oz) unsalted butter
50g (1.75oz) coconut flour
1/8 teaspoon pure stevia powder*
1 teaspoon baking powder
2 eggs
1 teaspoon vanilla extract (optional)
1 cup milk
1 medium pear, diced

1. Preheat oven to 180C (350F). Line 6 holes of a 1/2 cup muffin tray with papers.

2. Melt butter in a small saucepan. Place coconut flour, stevia, baking powder, eggs, melted butter, vanilla (if using) and milk in a medium bowl.

3. Mix with a spoon or whisk until you have a smoothish batter. A few lumps won’t be the end of the world. Stir in pear chunks.

4. Spoon mixture into your prepared muffin tray.

5. Bake for 25-30 minutes or until the muffins are deeply golden brown and feel springy when touched.

6. Cool for a few minutes in the tin, then move to a cake rack to finish cooling.

Variations

*important note about stevia! – there are 4 types of stevia:
1. Pure Stevia Powder – looks like icing (powdered / confectioners) sugar. It’s expensive but a tiny amount goes a long long way. We’re talking 1/2 teaspoon to sweeten a whole cake. This is what I use.
2. Granular Stevia (like Natvia or Truvia) – looks like regular white sugar. It’s a blend of erythritol and stevia. Usually 1/8 teaspoon = 2-3 tablespoons granular stevia.
3. Fresh or Dried Stevia Leaves – from a real stevia plant! I haven’t baked with them but they will behave similar to the pure stevia powder. Just add to taste.
4. Liquid stevia. I haven’t used this. But add to taste.

granular stevia – replace pure powder with 2-3 tablespoons granular stevia.

no stevia – use your favourite sweetener… Honey, maple syrup, xylitol or white sugar! Just add and taste until you’re happy with the sweetness level.

sugar lovers – use 50g (1.75oz) sugar instead of the stevia. If you like things on the sweeter side add more.

dairy-free – coconut oil or other neutral flavoured oil instead of the butter. And your favourite plant based milk.

pear & chocolate – for more decadence add a handful of chopped chocolate chunks with the pear.

pear & pecan – add a handful of chopped pecans. They won’t be nut-free but they will sure be delicious!

apple cinnamon – replace pear with a nice sweet apple and add 1/2 teaspoon ground cinnamon to the batter.

different fruit – use your imagination. Berries are great or banana. Roast rhubarb is also amazing. If you don’t mind the sugar, dried fruit like figs, apricots dates or prunes will also work well.

no coconut flour – try one of the other muffin recipes in the book. Although it’s not too hard to track down these days, my supermarket stocks coconut flour in the health food and baking sections.

Shelf Life / Storage

I like these best on the day they’re made but after they’ve had a chance to cool down. Can be kept for 1-2 weeks in an airtight container in the fridge. Keeps for months in the freezer.

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