Ginger Beer Cupcakes with Roasted Pear Mascarpone Frosting
Prep time
Cook time
Spicy and sweet homemade ginger beer cupcakes topped with a creamy, smooth roasted pear mascarpone frosting. Finished with candied ginger and crushed ginger snap cookies. -- From SouthernFATTY.com
Serves: ~ 18 cupcakes
Ingredients
Ginger Beer Cupcakes
2 cups ginger beer (one 16 oz bottle) (I prefer Bundaberg for this)
12-16 oz powdered sugar, sifted (more or less by sweetness desired)
1-2 tablespoons heavy cream (for desired thickness)
pear cordial/syrup, OPTIONAL (see instructions)
pinch salt
Finishing
candied ginger (recipe coming soon on SouthernFATTY.com!)
ginger snap cookies, pulsed in food processor
Instructions
Cupcakes
Begin by making the ginger beer reduction-- In saucepan over medium-low heat, reduce 2 cups ginger beer, stirring often, until thickened and golden. Take care to not allow this to burn. Set aside to cool.
Pre-heat oven to 350 F.
In mixer bowl with beater (Beater Blade is by far my choice for this), cream butter and both sugars until smooth, a minute or two.
Add one egg at a time and combine well.
Mix in ginger beer reduction.
Sift all dry ingredients together well.
Add ⅓ of dry mix and combine in mixer. Add ½ of the ginger beer and sour cream. Mix. Add ⅓ of dry mix. Mix. Add remaining ginger beer/sour cream. Mix. Finish by adding the last of the dry mix and fresh ginger and mix until just combined.
Pour/pipe batter into cupcake molds (3/4 of the way up).
Bake until golden, about 15-20 minutes. Check with toothpick and remove immediately. Do not over-bake.
Allow to cool on rack completely.
Pear Mascarpone Frosting
In saucepan over medium heat (same as the ginger beer reduction if fine), add diced pear, cinnamon, nutmeg, honey and ¼ cup of ginger beer.
Cook over medium heat until pear softens a bit. Reduce to low.
Cook until golden sauce, stirring as needed to prevent burning.