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Sherry Pear Cupcakes Recipe

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This recipe for Sherry Pear Cupcakes, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, August 23, 2007


2 c fresh winter pears, diced
3/4 c shortening
1 1/2 c light brown sugar
2 eggs
3 c flour
3/4 tsp salt
3/4 tsp baking soda
1 1/2 tsp cinnamon
1/2 c sherry wine
1/4 c water
1/2 c pecans, chopped
Butter Cream Frosting:
1/3 c butter, softened
1/8 tsp salt
3 c powdered sugar
3 tbsp milk
1 tsp vanilla

Core and dice pears, but do not peel. Cream shortening and sugar until light. Add eggs and beat well. Sift flour with salt, soda and cinnamon. Add to creamed mixture alternately with sherry and water, beating well after each addition. Stir in diced pears and pecans. Fill paper baking cups 2/3 full. Bake at 350 for 25 to 30 minutes. When cool, frost with Butter Cream Frosting. Sprinkle with pecans.
Butter Cream Frosting;
With electric mixer at medium speed, mix butter with salt and 1 cup powdered sugar. Add remaining sugar alternately with milk, beating until smooth and spreading consistency. Stir in vanilla.

Number Of Servings:
Number Of Servings:
makes 24 cupcakes




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