Ingredients:
- 4 tablespoons unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 eggs
- 1 cup self-rising flour
- 1/2 teaspoon apple pie spice
- 1 pear, peeled, cored, and diced
- 1/4 cup dried cranberries
Preheat the oven to 350 F. Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time. Sift the flour and apple pie spice into the mixture and fold in, then stir in the diced pear and dried cranberries.
Spoon the mixture into the paper liners and bake in the preheated oven for about 18 minutes until risen and golden and a skewer inserted in the center comes out clean. Transfer to a wire rack to cool.
to decorate:
- 6 1/2 tablespoons unsalted butter, at room temerature
- 1 cup confectioners’ sugar, sifted
- 4 teaspoons brandy
- about 36 fresh cranberries
- 12 small holly leaves (optional)
- edible gold balls (dragees)
To decorate, put the butter, sugar, and brandy in a bowl and beat together until smooth and creamy. Swirl the frosting on top of the cupcakes, then decorate each one with two-three fresh cranberries, a holly leaf, if using, and sprinkle with gold balls.
ShesDaily.com
Disclosure: the above recipe has been adapted by thecupcakerecipes.com. Image source google and such image actual represents recipe.
