Pear and Cinnamon ‘Cupcakes’

Recipes and styling: Taryne Jakobi
Photographer: Vanessa Lewis
Dietician approval: Pippa Mullins

Makes 12
Pippa says: “These are to be treated as a once-a-week snack/treat only, and are not to be eaten daily.”

INGREDIENTS
½ cup margarine
1 cup brown sugar
2 eggs
1 tsp vanilla essence
1 cup self-raising flour
1 cup wholewheat flour
½ tsp baking powder
½ ground cinnamon
2 cups unsweetened pear purée

METHOD
1. Preheat oven to 180oC and line a cupcake tin with liners.
2. Cream the margarine and sugar together until light and fluffy. Add the eggs and beat well.
3. Sift the dry ingredients together and alternate mixing the dry ingredients and the purée into the egg mixture.
4. Spoon the batter into lined cupcake cups and bake for 20–30 minutes
5. Allow to cool on a rack before freezing or serving with extra purée.


• Freezes well
• Make from the cupboard





pear,cinnamon,cupcakes,Pippa Mullins,Vanessa Lewis,Taryne Jakobi