Food & Drink Magazine

Pear and Almond Breakfast Cupcakes

By Melikeyuk

Following my last post and just to enter into the spirit of baking cakes with delicious magazine, I thought I would rustle something up for breakfast; Pear and Almond cupcakes. A nice marriage of delicate flavours to awaken your taste buds and to kickstart your day.

Pear and Almond Cupcakes

Breakfast: Pear and Almond Cupcakes

Preparation: 15 minutes
Cooking: 20-25 minutes
Portion Control:
8 medium sized cupcakes
98g of plain flour
1.5 teaspoon of baking powder
0.5 teaspoon of bicarbonate of soda
100g of self raising flour
1 teaspoon of almond extract
1 medium sized pear; peeled, cored and cubed
100g of butter, softened
100g of caster sugar
2 eggs
100g of icing sugar
4 teaspoons of water
Handful of flaked almonds, toasted


  • Preheat the oven at 180c/fan160c/gas 4.
  • Line a mini cake tin with 8 paper cases. 
  • Place flour, butter, sugar, eggs and almond extract in a mixing bowl and beat together until smooth. 
  • Carefully fold in the cubed pear. 
  • Divide mixture between paper cases ensuring each has equal quantities of pear.
  • Bake in the centre of the oven for 20-25 minutes.
  • Test the cakes have been sufficiently baked by poking a cocktail stick in the centre of the cakes. If the stick comes out clean, they are ready!
  • Remove from the cake tin and leave to cool on a wire rack.
  • Mix the icing sugar with water.
  • Ice the tops of the cakes.
  • Garnish with flaked, toasted almonds

Of course, you can use ground almonds in the mixture instead of the extract. I was limited to what I had in my kitchen cupboard! 
Which baking delights would you have for breakfast?

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