Name: Orange-Pear Cupcakes
Yield: Makes 12 cupcakes
Ingredients: 1 cup organic whole wheat flour; 1 teaspoon baking soda; 1 cup plain low-fat organic yogurt; 1 cup organic unbleached flour; 1 teaspoon baking powder; 1 cup organic sugar; 1 local Bosc pear, peeled, cored, and minced; 2 local eggs; ½ cup buttery spread (I like to use Earth Balance® brand), brought to room temperature; 1 tablespoon organic orange extract

Preparation info

Makes
12
cupcakes

Difficulty
Medium

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

Frost these tender, yummy cupcakes with Rich and Fluffy Chocolate Caramel Frosting or Fluffy Pumpkin Spice Frosting, or serve them dusted with confectioners’ sugar. Any way you top them, they’re delicious.

Ingredients

½ cup buttery spread (I like to use Earth Balance® brand), brought to room temperature
1 cup organic sugar

Method

Center the oven rack. Preheat the oven to 350°F.
Cream the buttery spread and sugar in a mixing bowl, using a hand mixer on medium speed for 45 seconds, stopping once or twice to scrape the bowl with a rubber spatula.
Add the eggs and beat on

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Orange-Pear Cupcakes

Ingredients

Method

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