Ever since my daughter started eating solid foods I have a new love of pears! It’s her favorite and I have to admit that I usually take a spoonful or two for myself. That got me thinking about incorporating pears into a box mix the way I usually do with pineapple. And this is what I came up with! I hope you like it!! Vanilla butter cream would be awesome on this too and so would chocolate!
1can of pears
1 box white cake mix
3 large eggs
Preheat your oven to 350º. Drain the pear halves and reserve liquid. With you mixer, beat pear halves, cake mix, 1/3 cup pear liquid and eggs. Pour batter into Ziploc bag, cut off one corner and use the Ziploc to pipe the batter into the cupcake liners. Bake for 22 to 27 minutes, until toothpick inserted into the center of a cupcake comes out clean.
Caramel Swiss Meringue Butter Cream Frosting
1Cup Packed Brown Sugar
4 Egg Whites
1 1/4 cups Salted Butter
1/2 tbsp Vanilla
Whisk the egg whites and brown sugar in the bowl of your stand mixer over a pot of simmering water and stir until frothy and completely melted. Move bowl to stand mixer and beat with whisk on high until stiff peaks form.Switch to the paddle attachment and change the speed to the lowest level. Add butter and mix until light and fluffy. For more detailed instructions read Caramel Swiss Meringue Butter Cream Frosting. It may take 20 minutes for this butter cream to come together but it WILL come together. I’ve heard stories of perfectly good Swiss meringue hitting the garbage because the person making it panicked! Don’t panic just believe. It seems to take much longer when using brown sugar so just get it in the stand mixer and forget about it.