This week we welcome back guest blogger, Melissa from The fauxMartha. Melissa is a designer by day, baker by night, and a mama, wife, and minimalist always. She’s a purist at heart. Butter, cream, milk, eggs, flour—they all have a place in her kitchen. Making food from scratch and sharing tips is her jam. She battles her severe sweet tooth with loads of vegetables. Her mantra: Life is butter with flour.
My kitchen windowsill is lined with ripening Bartlett pears, each one holding the other on the shelf of its curvy hip. Their flavor is so gentle, it’s commanding. I can’t help but buy them by the bag this time of year. I’ve tucked the extras into cupcakes with a bit of almond extract. They sing the best duet of the season.
To include the pear into the cake, I’ve blended it with the milk for an even crumb. The buttercream is rich in flavor from the Kerrygold butter. I always add a bit of heavy cream into my buttercreams to help with structure (think whipped cream). Once the chilled ingredients come to room temperature, these cupcakes come together in about an hour. Get to ripening those pears because cupcakes are back in style.