ROYAL RIVIERA PEAR CHOCOLATE RUM CHEW CUPCAKES
Chocolate chew cupcakes with riviera pears, ginger and dark rum. A fine chew with fine flavors! At the upscale end of the CUPCAKE CHEW LINE! Dairy-free whip cream to top it if you wish!
Makes 15 cupcakes
Preheat oven to 350 degrees
3 fresh, ripe Royal Riviera Pears, peeled, cored and cut into chunks
1/2 c. light brown sugar
1 c. white sugar
1 t. malic acid
1 t. pink Himalayan salt
1 T. vanilla – I used imitation
3 T. walnut oil
3/4 c. unsweetened cocoa powder
2 t. cinnamon
2 t. powdered ginger
1 T. baking soda
3/4 c. dark rum
2 c. self-rising flour
1/2 c. yellow pea flour
1 t. guar gum powder
1 T. agar agar
1- Combine pears and brown sugar in food processor and process till smooth.
2- Transfer pears/sugar to extra-large mixing bowl.
3– Add remaining ingredients stirring with spoon or hand-mixer till smooth. Lots of beating it takes.
4- Liberally grease insides of cupcake tins, even if they’re non-stick.
5- Spoon about 1/3 cup of batter into each hole, or about 3/4 full.
6- Bake in preheated 350 degree oven for 20 minutes.
7- Open oven door, stick a toothpick in center to test if it comes out clean, which means it’s done.
8- Okay, so here is where I veered. It came out clean, but because they jiggled a little bit, and I over-filled the cupcake holes a bit, I put them back for another 5 minutes. Perfect.
CHEF DAVIES-TIGHT™ 