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The Recipe...

Fiery Gingerbread Cupcakes with Pear & Honey Creme Fraiche Filling and Caramel Buttercream

Fiery Gingerbread Cupcakes
5 T unsalted butter, at room temperature
1 1/2 c. all purpose flour
1 t. baking soda
2/3 c. boiling water
1 t. baking powder
1 t. ground ginger
3/4 t. ground cinnamon
1/4 t. ground cloves
1/4 t. ground nutmeg
1/4 t. chili powder
1/4 t. salt
1/2 c. brown sugar
1 egg
2/3 c. molasses
1 1/2 t. grated ginger

Preheat at 350 degrees. Mix baking soda in hot water and set aside. Whisk flour with baking powder, spices and salt in separate bowl. Beat sugar and butter with paddle attachment until light and fluffy. Beat in egg. Beat in soda mixture. Beat in molasses and ginger. Add flour. Bake for approximately 20 minutes. Makes 12 cupcakes.


Pear and Honey Creme Fraiche Filling
1 pear (I used Anjou), peeled and chopped
1 T. butter
1 t. honey
pinch salt
pinch ground ginger
1/2 t. vanilla
8 oz. creme fraiche

Saute pear in melted butter, honey, ginger and salt on medium-high until soft. Puree in food processor. Whip creme fraiche with vanilla and puree until stiff.



Caramel Buttercream (from Martha Stewart)
1 1/4 c. sugar
1/3 c. heavy cream
6 egg whites
pinch salt
1 pound unsalted butter, softened and cut into tablespoons
1 t. vanilla

Make caramel: Pour 1/4 cup water into a heavy saucepan. Add 1/2 cup plus 2 tablespoons sugar. Cook over medium-high heat, stirring occasionally, until sugar is dissolved and syrup is clear. Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush two or three times to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until syrup is dark amber.
Immediately remove from heat; carefully pour in cream (caramel will bubble vigorously). Stir caramel until smooth. Transfer to a bowl; let cool.

Whisk together remaining 1/2 cup plus 2 tablespoons sugar, the egg whites, and salt in the heatproof bowl of a standing mixer. Set bowl over a pan of simmering water; whisk until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.

Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff. Reduce speed to medium low; add butter, a few tablespoons at a time. Continue whisking until smooth.

Switch to paddle attachment. Add caramel and vanilla; beat on lowest speed until combined, 3 to 5 minutes.

The buttercream can be made 2 days ahead and stored in the refrigerator. Before using, bring frosting to room temperature; return to mixer and beat with the paddle attachment until smooth.