STILTON CHEESE, PEAR AND TOASTED WALNUT CUPCAKES WITH CREAM CHEESE CUCUMBER DILL TOPPING
Provided by Food Network
Time 13h15m
Yield 24 cupcakes
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners.
- 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.
- 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.
- To assemble: Put the Cream Cheese Cucumber Dill Topping into a pastry bag and top each cupcake. Garnish with cucumber twists and dill.
- 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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Akrash akrash
[email protected]These cupcakes were the perfect way to use up leftover stilton cheese. I would definitely make them again.
Tebogo Nyathi
[email protected]These cupcakes were a bit too time-consuming to make. I would only make them for a special occasion.
Josh Alusma
[email protected]I made these cupcakes with a gluten-free flour blend and they turned out great. The cupcakes were still moist and fluffy.
therealbageljunkie
[email protected]I made these cupcakes with cream cheese frosting instead of the cream cheese cucumber dill topping and they were still delicious.
Don Hamza
[email protected]I made these cupcakes with walnuts that were a bit too toasted and they turned out great. The cupcakes still had a nice crunch.
Imran Shahrukh
[email protected]I made these cupcakes with pears that were a bit too ripe and they turned out great. The cupcakes were still moist and flavorful.
Zadran Khan
[email protected]These cupcakes were a bit too dry for my taste. I would add more moisture to the batter next time.
ABEL yvubgamer
[email protected]I made these cupcakes with goat cheese instead of stilton cheese and they were delicious. I would definitely recommend trying this variation.
Muhammad Sohail shah
[email protected]These cupcakes were a bit too sweet for my taste. I would reduce the amount of sugar in the batter next time.
Swabbie Swabbie
[email protected]I'm not a huge fan of stilton cheese, but I decided to give these cupcakes a try anyway. I was pleasantly surprised at how much I enjoyed them. The cheese flavor was subtle and the cupcakes were very moist. I would definitely make them again.
Nerian Fuentes
[email protected]These cupcakes were easy to make and turned out beautifully. The flavors were well-balanced and the cupcakes were moist and fluffy. I would definitely recommend this recipe.
MD Ekramul Islam
[email protected]I made these cupcakes for a party and they were a huge hit. Everyone loved them, and I even had people asking for the recipe. They are definitely a keeper.
Natukunda Judith
[email protected]These cupcakes were amazing! The combination of the stilton cheese, pear, and toasted walnuts was perfect, and the cream cheese cucumber dill topping was the perfect finishing touch. I will definitely be making these again.