Crystal Margarine Recipes
Prep: 1 hour 15 mins
Servings: 22 cupcakes
For this cupcake recipe, we chose locally grown pears and fair trade chocolate to make these surprising light and fruity cupcakes. While pear production in Canada is relatively small, there are two major growing regions in Canada: Southern Ontario, and the Okanagan Valley, and in the Crystal kitchen we love to support Canadian agriculture whenever possible! The fresh taste of Canadian pears is in every bite, and it goes beautifully with the rich chocolate ganache – they’re decadent but never overwhelming. Treat your family to a sweet cupcake today, and feel good about supporting Canadian farmers.
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ingredients
cupcakes
1 3/4 cup
all-purpose flour
1 1/2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
ground cardamom
1/4 tsp
salt
1/4 tsp
ground cinnamon
1/8 tsp
ground cloves
3/4 cup
Crystal Margarine
1 cup
granulated sugar
2 large
eggs
1 tbsp
pure vanilla extract
1/2 cup
buttermilk
2 cups
locally-grown ripe pears (Bartlett or Anjou), peeled and diced
chocolate ganache
2 cups
finely chopped dark chocolate or chips (preferably fair trade)
1 1/2 cup
heavy cream
Garnish (optional)
cacao nibs
shaved or chopped chocolate
pear slices
directions
Preheat oven to 350°F (177°C). Line two muffin tins with 22 paper liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cardamom, salt, cinnamon, and cloves until thoroughly mixed. Set aside until needed.
In the bowl of stand mixer with the paddle attachment, cream the Crystal Margarine with the sugar until fluffy; about 3 minutes.
Add eggs, one at a time, ensuring that each egg is fully incorporated before adding the next ingredient. Mix in the vanilla extract.
Add in 1/3 of the dry ingredients into the batter. Mix until just combined; do not overmix. Add in 1/2 of the buttermilk. Repeat process with the remaining dry and wet ingredients, ending with the dry ingredients.
With a spatula, fold in the diced pears.
With a small ice cream scoop, fill the liners about 3/4 full. Place the filled tin into the preheated oven. Bake for 18 to 23 minutes, or until a skewer comes out clean when inserted into the centre of one of the cupcakes.
Allow cupcakes to cool slightly in the pan; 5 minutes. Place cupcakes onto a wire cooling rack to cool completely.
For the whipped chocolate ganache:
In a heatproof bowl, place the chopped dark chocolate or chips.
In a pot, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate. Let sit for about a minute, before slowly stirring.
Stir until chocolate is completely melted and ganache is glossy and smooth. Transfer to a medium mixing bowl. Place into the fridge to chill and firm up; about 1 hour.
With a handheld mixer, whip ganache until soft and lightened in colour.
Transfer some of the whipped ganache into a piping bag fitted with a star tip. Pipe ganache onto the cooled cupcakes. Garnish with desired toppings, if desired.
Chef’s Notes: vanilla pear cupcakes with whipped chocolate ganache
- Choose pears that are ripe but still firm.
- If buttermilk is unavailable, add 1 tablespoon of vinegar or lemon juice to 1 cup of milk, whisk to combine. Let stand for 5 minutes or until milk thickens. Proceed with recipe, using the amount needed.
- Make sure all ingredients are at room temperature before proceeding with the recipe.
