Name: Stilton Cheese, Pear and Toasted Walnut Cupcakes with Cream Cheese Cucumber Dill Topping
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT13H15M0.000S
Yield: 24 cupcakes
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; Thinly sliced cucumber twists, for garnish; Fresh dill sprigs, for garnish; Cream Cheese Cucumber Dill Topping, recipe follows; 1/2 medium cucumber, peeled; 2 cups cream cheese; 2 tablespoons chopped fresh dill; Pinch salt

Directions

Watch how to make this recipe.

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.

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.