I love pear drops, they are one of my favourite childhood flavours. The taste takes me back to being little and queueing up at the Post Office with my Grandparents and then on to Taylors sweet shop over the road for a bag of pear drops and some mint sensations before we went for a fresh hot buttered bread cake before doing the shopping on a Thursday morning. I though that seen as it’s cupcake week this week. Huzzah! Combined with the fact that I’m not one for needing an excuse to bake cupcakes meant that I should combine my favourite childhood sweet with the flavoured icing sugar from the amazing Sugar & Crumbs into my latest cupcake. Not only did I get 2 big bags of flavoured icing sugar from them, I also got a few new cupcake gizmos from OXO good grips so it’s not been hard to come up with some extra fancy looking cupcakes!
I gave my 2 tone piping bag it’s very first outing too. I decided that the icing should be a similar colour to the pear drops to make them look a bit special. Because The Boy says that you can never have enough things on top of a cupcake, I added extra pear drops and I even put crushed up pear drops in the cake batter. I thought it might be overkill but the end result was amazing. The little girls who live next door came knocking whilst the cupcakes were cooling to ask if they could stroke Murphy Dog and also to see if they could bake with me but I had already finished so they had a warm cupcake each. Safe to say they went down very well, even before they had been iced. They did come back later to test one with icing on too! It’s quite funny how they watch me and my kitchen antics from outside and their little faces light up when they see me take them out of the oven! They know there is always plenty of cake round here and I kind of like to share!
- 100g salted butter
- 100g sugar
- 3 x free range eggs
- 3tbsp milk
- 100g self raising flour
- 100g crushed pear drops
- Dr Oetker edible cupcake cases
- 50g sugar & crumbs pear drop flavour icing
- 50g butter
- 2 drops red food gel
- 2 drops yellow food gel
- 12 pear drops for decoration
- cream the butter & sugar until pale and fluffy
- add the eggs & milk and mix thoroughly
- add the flour and fold in until there are no lumps and the mixture is smooth
- stir in the pear drops until they are evenly mixed
- using an ice cream scoop, put one scoop of mixture into each cupcake case
- bake in a pre heated oven at Gas Mark 5 for 20 minutes until the cakes are golden and a skewer comes out clean
- leave to cool completely
- cream the butter & icing sugar until pale and fluffy
- split the buttercream icing into two separate bowls
- add red food gel to one bowl and yellow to the other
- mix each bowl of buttercream well until the buttercream is coloured evenly
Disclaimer – I received some complimentary icing sugar from Sugar & Crumbs and a selection of cupcake gadgets from OXO good grips.
The edible cupcakes were in my August Degustabox.