Pear and Chocolate Cupcakes

makes 12

• 115 g/4 oz butter, softened
• 115 g/4 oz light soft brown sugar
• 2 eggs
• 100 g/3½ oz self-raising flour
• ½ tsp baking powder
• 2 tbsp cocoa powder
• 4 canned pear halves, drained and sliced
• 2 tbsp runny honey, warmed

 

Procedures:

1. Preheat the oven to 190°C/375°F/Gas Mark 5, Put 12 paper cases in a shallow bun tin.
2. Place the butter,sugar,eggs, flour, baking powder and cocoa powder in a large bowl, and beat until the mixture is just smooth. Spoon the mixture into the paper cases and smooth the tops. Arrange 2 pear slices on top of each cupcake.
3. Bake the cupcakes in the preheated oven for 20 minutes or until risen and just firm to the touch. Transfer to a wire cooling rack. While the cupcakes are still warm, glaze with the honey, Leave to cool completely.