We all know how great blackberry and apple is together but why not ring the changes and team those seasonal blackberries with pears!
Having a few pears in the fruit bowl, which admittedly had seen better days, seemed the perfect opportunity to try out a different flavour combination to the classic blackberry and apple. Although I’m a huge fan of the blackberry and apple combo, I was looking forward to using the plump blackberries with pears instead.
The blackberry and pear combination turned out to be as delicious together as blackberry and apple, and I can imagine would make a lovely alternative to seasonal crumbles, pies and cobblers this autumn.
And of course blackberry jam is another great way of using these autumnal fruits.
These blackberry and pear cupcakes conceals a delicious homemade blackberry and pear jam. Although the quantities in the printable recipe below produces twice the quantity of jam needed for this batch of cupcakes, the leftovers keep well in an airtight container and will be delicious spread over your morning round of toast or even used in another bake!
A simple mascarpone and white chocolate frosting was swirled on top of these fruity cupcakes. The sweetness of the frosting balanced beautifully with the fruity jam in much the same way as raspberry does with white chocolate. Mascarpone and white chocolate frosting is incredibly easy to make, quicker in fact than a standard buttercream, especially if you decide to use a microwave to melt the chocolate! It makes a lovely change too!
So, here’s how to make Blackberry & Pear Cupcakes with a Mascarpone & White Chocolate Frosting
autumnal fruits. Making a refreshing change to the traditional
blackberry and apple pairing, these cupcakes are filled with a homemade
blackberry and pear jam, and topped with an easy mascarpone and white
chocolate frosting, a drizzle of seasonal coulis and a fresh blackberry
finishes the presentation.
Hands on time: about 35 mins Bake time: 20 – 23 mins Yield: 8 Cupcakes
8 Muffin sized cupcake cases & muffin tin
Piping bag fitted with large star nozzle
For the Frosting
- 250g Mascarpone (full fat)
- 250g White Chocolate
For the Jam
- 1 – 2 (200g) Pears
- 200g Blackberries (+ 8 extra for decorating)
- 150ml Water
- 80g Sugar
- 1 Lemon, juice of
For the Cupcake Batter
- 115g Butter, unsalted & softened
- 55g Golden Caster Sugar
- 60g Caster Sugar
- small pinch of Salt
- 1 tsp Vanilla Extract
- 2 Eggs, lightly beaten (see notes a & b below)
- 115g SR Flour
- 1 – 2 tbsp Milk
3. Start to make the blackberry & pear jam. Peel, core and chop the pears. Place into a good sized pan. Add the cleaned blackberries (reserving 8 for decoration), sugar and water. Set the pan on the hob over a medium heat. Stir regularly allowing the sugar to dissolve as the mixture heats through. Add the lemon juice. Stir through. Continue to cook the jam remembering to stir it regularly. Once the jam starts to reduce and thicken slightly remove 2 or 3 tbsp of liquid to use as a coulis for the decorated cupcakes (place in a bowl and set aside). Place a tea plate into the fridge, once cold spoon a small amount of hot jam onto the plate. Place back into the fridge for a couple of minutes and turn off the heat under the pan. Remove the plate from the fridge and gently run your little finger along the plate until it touches the jam. If the jam wrinkles it is ready. Decant into a clean bowl and set aside to cool. If it’s not ready boil for a couple more minutes and retest in the same way.4. Meanwhile, preheat the oven to 190℃ / Fan 170℃ / 375℉ / Gas 5. Place the muffin sized cases into the muffin tray.5. Make the sponge. Place the soft butter and sugars into a good sized bowl and beat together with a wooden spoon or electric beaters until very pale and fluffy. Add the salt and vanilla extract and beat again to combine. Gradually add the beaten egg a little at a time, beating well after each addition, (see note b below). Sieve the flour into the mixture. Use a spatula, large metal spoon to fold this into the batter with 1 tbsp of milk. Ensure you have a nice dropping consistency. Add a little more milk if necessary. 6. Fill the muffin cases & bake. Using a spoon, fill the cases with the batter mixture. You’re aiming for them to be half to two-thirds full. You may decide to weigh each muffin to ensure equal sizes. Each will weigh up to 60g. Place the muffin tray in the centre of the oven and bake for 20 – 23 minutes. You may need to rotate the tray after 15 minutes of baking. Once baked, remove from the oven and muffin tray and place onto a cooling rack. 7. Begin to decorate. Once the cupcakes and jam have completely cooled begin to decorate them. Use a small paring knife to cut a cone from the top of each cupcake. (Alternatively use the wide end of a large metal piping nozzle and twist to remove a plug of sponge.) Use the tines of a fork to gently remove a little more sponge if necessary. Add one or two teaspoons of blackberry & pear jam mixture. Avoid over filling. 8. Top with mascarpone & white chocolate frosting. Fit a large star nozzle to a piping bag. Half fill the bag with frosting. Pipe a swirl of frosting on top of the cupcakes. (You will need to refill the piping bag at some point). Complete the cupcakes by placing one of the reserved blackberries on top of the frosting and drizzling a little of the reserved coulis over the top. 9. Enjoy!
Notes: a) When making the cupcake batter, consider weighing the cracked eggs first to ensure the batter has equal weight of butter, sugar, flour and eggs. Simply weigh the butter, sugar and flour to the same weight as the eggs. Of course the value may be slightly different to the 115g listed in the ingredients above. b) Consider warming your lightly beaten eggs over a bain marie especially if they feel particularly cold. Warm them until they feel lukewarm. This should help prevent the batter from curdling and produce a better cupcake sponge. c) Use a shop bought blackberry jam if you prefer. Slacken a little of the jam with a a drop or two of water to create the coulis suitable for drizzling over the finished cupcakes.
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Cook Once Eat Twice hosted by Corina at Searching for Spice