Pear Cupcake, crunchy and moist

Fresh pear , cinnamon & caramel syrup make for a delightful cupcake pudding

Pear cupcake 

Fresh fruit cake.  Fresh fruits and cake. Fruit cake. There has got to be a difference  among the three . But the bottomline is that they all taste just as good—whether the cake is made with candied fruits, fresh fruits, or just topped with some fruit in the icing.

Pear, cut like potato fingers, and stewed a bit

The other day , my friend Sati brought me some lovely  freshly plucked pear from her garden.

But to make it easy for me to eat with ice-cream(her favourite way of eating it!) , she had cut them like one would potatoes for fries, crunchily stewed  it.

Most of it went into a fresh fruit cupcake without icing that I had been wanting to make for sometime now.

The idea was really to use the beautiful silicone muffin moulds  I’d bought last year, but never really used it since this bloggadiction began.

Vanilla cake batter

I must confess, I simplified it to the point of making the cupcake into a warm pudding. 

Here is how:

1.Make  plain vanilla cake batter , using one cup all-purpose flour(choose your own method)

2.Dice the fresh fruit of your choice(I used the pear fingers)to make half a cup of fruit bits, add a heaped teaspoon of cinnamon powder, a tablespoon of fresh caramel syrup, and a heaped spoon of fresh butter. 

Stir well, and add to the vanilla cake batter. Blend together, and half fill the silicon cupcake moulds—I made  a batch of six.

3 Microwave in the highest for 5 minutes.

Melt in your mouth kind of cupcake pudding!

The  no frill fresh pear cupcake pudding is ready, to be eaten just plain. If you are not in a tearing hurry, make some plain custard sauce to go with it.

Not even an average of 3 minutes a cupcake , all told!