Page 81 - Cupcakes

FRESH PEAR AND GINGERBREAD CUPCAKES

WITH A CREAMY LEMON FROSTING

• • • • •

True confession time: I grew up making gingerbread from a boxed mix. And I
like the taste of gingerbread from the box as well as or better than the from-
scratch gingerbread I’ve eaten. So, when I tested this recipe, I had pleasant
flashbacks to those early baking days. Too bad I didn’t know enough about
cooking then to add some diced ripe pear to the recipe . . . or to use this terrific
lemon frosting. Oh well, we live and learn—and bake better as a result!

MAKES 14 TO 16 CUPCAKES (2½ INCHES EACH)
PREPARATION TIME: 15 MINUTES

BAKING TIME: 18 TO 20 MINUTES

ASSEMBLY TIME: 5 MINUTES

16 paper liners for cupcake pans (2½-inch size)
1 package (14.5 ounces) gingerbread mix

1 cup water
1 large egg

1 mediumsize ripe pear, peeled, cored, and finely chopped
1 heaping teaspoon crystallized ginger, finely chopped (optional; see “the
Cupcake Doctor says”)

Creamy Lemon Frosting (page 325) or Sweetened Whipped Cream (page 349)

the CupcakeDoctor says...