Mini Spice Cakes

By linwal

Ingredients

• MINI PEAR AND BLUEBERRY SPICE CAKES
• Serves 6
• 7 Tbl unsalted butter, softened, plus some to grease tin
• 6 Tbl light corn syrup
• 12 teas packed light-brown sugar
• 3/4 c fresh blueberries rinsed
• 1 ripe Bartlett pear, halved lenghtwise, cored, and cut into thin wedges
• 1 cup flour
• 3/4 teas baking powder
• 1/4 teas baking soda
• 1/8 teas salt
• 1/2 teas ground cinn.
• 1/4 grd nutmeg
• 1/4 teas grd allspice
• 1/4 teas grd ginger
• 2/3 c sugar
• 1 lrg egg plus 1 lrg yolk
• 3/4 c buttermilk
• 1/2 teas vanilla extract
• 1 .Preheat oven to 350. Butter muffin tin (6*oz cups) Place 1 teas butter in ea cup. Top ea with 1 Tbl corn syr.; sprinkle with 2 teas br sugar. Arrange 7-8berries in ea cup. Place 4-5 slices pear, cut
• 2 .In small bowl, sift flour, bak powder, bak soda, salt and spices; set aside. In bowl of stand mixer beat sugar and remaining 5 Tbl butter on med until fluffy 3=4 min. Add egg & yolk; beat until smoo
• 3 Low. Add flour and butter mixes in 2 batches alternating with buttermilk. Begin & end with flour. Stir in vanilla.
• Pour 1/3 c batter over fruit. Gently tap bottom of tin on counter.
• Bake until golden ard edges and tester in center comes out clean (25 min) Cool in tin.

Preparation

Step 1

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