Stilton Cheese, Pear and Toasted Walnut Cupcakes with Cream Cheese Cucumber Dill Topping |
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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 24 |
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Ingredients:
3/4 cup sugar |
1/2 cup all-purpose flour |
1 tablespoon baking powder |
1/4 teaspoon salt |
one 15-ounce can pears in light syrup |
1/2 cup oil |
2 large eggs |
3 ounces stilton, crumbled |
2 ounces walnuts, chopped and toasted, see cook's note |
cream cheese cucumber dill topping, recipe follows |
thinly sliced cucumber twists, for garnish |
fresh dill sprigs, for garnish |
1/2 medium cucumber, peeled |
2 cups cream cheese |
2 tablespoons chopped fresh dill |
pinch salt |
Directions:
1. Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners.
2. Put the sugar, flour, baking powder and salt in a bowl. Strain the pears and puree in a food processor. Put the oil in an electric mixing bowl. Beat in the eggs one at a time.
3. Add the pears, cheese and walnuts to the flour mixture and coat well. Gently fold in the egg and oil mixture by hand. Fill each muffin cup three-quarters full with batter. Bake 20 to 25 minutes.
4. To assemble: Put the Cream Cheese Cucumber Dill Topping into a pastry bag and top each cupcake. Garnish with cucumber twists and dill.
5. Cook's Note: To toast the walnuts, preheat the oven to 400 degrees F. Arrange the walnuts on a sheet pan and bake for about 10 minutes.
6. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
7. Cream Cheese Cucumber Dill Topping:
8. Puree the cucumber in a food processor. Beat the cream cheese in a mixer with the paddle attachment until fluffy, 2 to 3 minutes. Mix in the cucumber, dill and salt. Put the topping in an airtight container and refrigerate 12 hours or up to overnight before serving.
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