- 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
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:
- 1/2 medium cucumber, peeled
- 2 cups cream cheese
- 2 tablespoons chopped fresh dill
- Pinch salt
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.