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Cinnamon Pear Cupcakes – inspired by a recipe from OTB customer, Ray Cerantola

Yields1 ServingPrep Time15 minsCook Time21 minsTotal Time36 mins

Customer Ray Cerantola came into the store the other day and was telling us about his cupcake recipe using Olive the Best's Cinnamon Pear Dark Balsamic. We encouraged him to send it to us to try out.

.... well we misinterpreted the unsalted vegan butter (his daughter is lactose intolerant) as going INTO the recipe rather than being used as the icing. And of course, we had to use Olive the Best Butter Olive Oil (vegan; dairy free) rather than butter. They turned out fluffy and flavourful !

But no icing for the photo - this time. They were excellent without!
If you need an icing on your cupcakes we suggest a simple buttercream icing but you can skip the milk if you're lactose intolerant or vegan.

Mix Dry Ingredients:
 2.50 cups all purpose flour, sifted --- or almond flour if you want to skip the wheat
 2.25 tsp baking powder
 1.50 tbsp cinnamon
 0.75 tsp salt
 1.50 cups granulated sugar
Mix Wet Ingredients in a Separate Bowl:
 1 tbsp vanillaTry Olive the Best's Tahitian Vanilla Dark Balsamic for Flavouring
 0.75 cup apple sauce puree (Ray makes his own- delicious and pure ;)
 0.25 cup Olive the Best Cinnamon Pear Dark Balsamic
 3 large eggs
Optional Icing
 0.50 cup unsalted butter, at room temperature(sorry - Olive the Best butter olive oil won't work for this)
 2 cups confectioner's sugar, sifted
 1.50 tsp pure vanilla extract
 2 tbsp milk
1

Preheat oven to 350F

2

Measure and mix all dry ingredients together in a bowl

3

In another large bowl mix all moist ingredients

4

Gradually add dry ingredients to the moist ingredients until well blended

5

Bake 18-21 minutes at 350F until brown and toothpick comes clean when inserted.

Nutrition Facts

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