 1000 Chapel Street New Haven, CT (203) 562-3888 |
"A Vegetarian Restaurant Since 1975"
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Orange Cupcakes with Pear
Makes 12 cupcakes
½ Cup EarthBalance Buttery Spread, at room temperature
1 Cup organic and fair trade sugar 2 Local eggs 1 Tablespoon organic orange extract 1 Cup plain low-fat organic yogurt 1 Cup organic unbleached flour 1 Cup organic whole wheat flour 1 Teaspoon baking soda 1 Teaspoon baking powder 1 Local bosc pear, cored and minced
Center the oven rack. Preheat the oven to 350 degrees. Cream the
EarthBalance spread and the sugar in a mixing bowl, using a hand mixer
on medium speed for 45 seconds, stopping once or twice to scrape the
bowl with a rubber spatula.
Add the eggs and beat on medium speed for 30 seconds until light and fluffy, stopping once to scrape the bowl. Add the extract and the yogurt. Beat on low speed for 30 seconds until smooth, stopping once to scrape the bowl. In a separate bowl, measure the flours, baking soda, and baking powder. Sift this over the creamed mixture. Mix on low speed for 30-45 seconds, stopping once or twice to scrape the bowl, until well blended. Stir in the minced pear. Spray the cupcake tins with nonstick oil spray. Divide the batter evenly among the tins, about a heaping 1/4 cup into each. Bake in a preheated oven for about 20 minutes, until a cake tester inserted into the center comes out clean. Let set for a few minutes, then turn out onto a platter to cool before frosting. |