Stilton Cheese, Pear and Toasted Walnut Cupcakes with Cream Cheese Cucumber Dill Topping

Total Time:
13 hr 15 min
40 min
12 hr
35 min

24 cupcakes

  • 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
  • Cream Cheese Cucumber Dill Topping:
  • 1/2 medium cucumber, peeled
  • 2 cups cream cheese
  • 2 tablespoons chopped fresh dill
  • Pinch salt

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.

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.

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.

Cream Cheese Cucumber Dill Topping:

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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