Make everyone happy with these easy little cupcakes!
Bake the Dainty Gluten-Free Vanilla Cupcake Mix according to package instructions. Allow to cool completely.
Meanwhile, make the pear filling. Peel, core, and dice the pears into small dice. Place in medium sized pot, along with the sugar, lemon juice, ginger, cinnamon, clove, salt, vanilla, and juniper, if using. Stir well to combine and cook, covered, over medium heat, making sure to stir regularly. Cook for 10 minutes, or until the pears have released some juices and have softened slightly. Remove from the heat and transfer to a bowl to cool completely.
Once cooled, cut a shallow hole in the middle of the cupcakes using a paring knife. Do not cut deeper than half way. Discard the filling (or eat it). Using a a tablespoon, spoon some of the pear compote. Add in enough to fill and set aside. Repeat with remaining cupcakes.
Ideally the cupcakes are filled and served immedietly. Cupcakes can be stored in an airtight container for 3-4 days and the pear filling can be kept in the fridge for 5 days.
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