Often known as liquid gold, olive oil is an endless source of fascination in our kitchen. It makes these cupcakes dense and rich and adds a hint of fruity flavour. The fresh pears provide the perfect dose of Vitamin C and a touch of sweetness. This recipe is one of LOLA’s little treasures.
muffin pan lined with 12 muffin cases
Makes 12
Put the sultanas/golden raisins and 2 tablespoons water in a small saucepan and simmer over low heat until all the water has been absorbed. Remove from heat and let cool.
Preheat the oven to 180˚C/350˚F/ Gas 4.
Peel and grate 2 of the pears. Reserve the last pear for decorating.
Sift together the flour, ground cinnamon, baking powder, bicarbonate of/baking soda and salt in a bowl.
Put the olive oil and sugar in separate mixing bowl and beat with an electric hand mixer until combined. Add the lemon zest. Using a small, sharp knife, slit the vanilla pod/bean down its length and scrape the seeds out into the bowl containing the oil mixture. Gradually pour in the beaten eggs, whisking with the hand mixer until well combined. Mix in the grated pear and sultanas/golden raisins.
Now fold in the apple juice and sifted dry ingredients.
In a separate, grease-free bowl, whisk the egg white until soft peaks form. Gently fold into the cake mixture, being careful not to knock any air out.
Divide the mixture between the muffin cases. Bake in the preheated oven for 20–23 minutes or until well risen and a skewer inserted in the middle comes out clean. Remove from the oven and let cool completely on a wire rack before decorating.
While the cupcakes are cooling down, make the maple frosting.
Put the butter, maple syrup and sugar in a bowl and beat with an electric hand mixer until light and creamy. Add the cream cheese and beat just until the frosting is very smooth.
Spread the frosting over the cold cupcakes using a spatula. Core the reserved pear and cut into thin wedges. Arrange on the cupcakes and drizzle with maple syrup.