These delicious Blackberry and Pear Cupcakes make great use of autumnal fruits. Making a refreshing change to the traditional blackberry and apple pairing, these cupcakes are filled with a homemade blackberry and pear jam, and topped with an easy mascarpone and white chocolate frosting, a drizzle of seasonal coulis and a fresh blackberry to decorate.
We all know how great blackberry and apple is together but why not ring the changes and team those seasonal blackberries with pears!
Having a few pears in the fruit bowl, which admittedly had seen better days, seemed the perfect opportunity to try out a different flavour combination to the classic blackberry and apple. Although I’m a huge fan of the blackberry and apple combo, I was looking forward to using the plump blackberries with pears instead.
The blackberry and pear combination turned out to be as delicious together as blackberry and apple, and I can imagine would make a lovely alternative to seasonal crumbles, pies and cobblers this autumn.
And of course blackberry jam is another great way of using these autumnal fruits.
These blackberry and pear cupcakes conceal a delicious homemade blackberry and pear jam. Although the quantities in the printable recipe below produces twice the quantity of jam needed for this batch of cupcakes, the leftovers keep well in an airtight container and will be delicious spread over your morning round of toast or even used in another bake!
A simple mascarpone and white chocolate frosting was swirled on top of these fruity cupcakes. The sweetness of the frosting balanced beautifully with the fruity jam in much the same way as raspberry does with white chocolate.
Mascarpone and white chocolate frosting is incredibly easy to make, quicker in fact than a standard buttercream. It makes a lovely change too!
For more recipes using blackberries check out these 15 Blackberry Recipes
How to make Blackberry & Pear Cupcakes with a Mascarpone & White Chocolate Frosting
Blackberry & Pear Cupcakes with a Mascarpone & White Chocolate Frosting
For the Frosting
- 250 g mascarpone (9oz)
- 250 g white chocolate (9oz)
For the Jam
- 1 – 2 pears about 200g (7oz)
- 200 g blackberries (7oz) + 8 extra for decorating
- 150 ml water (¼pt)
- 75 g sugar (3oz)
- 1 lemon juice of
For the Cupcakes
- 125 g butter (4oz) softened
- 125 g golden caster sugar (4oz)
- 1 tsp vanilla extract
- 2 large eggs lightly beaten (see notes a & b below)
- 125 g self-raising flour (4oz)
- 1 – 2 tbsp milk
- 8 Muffin sized cupcake cases
- muffin tin
- Piping bag fitted with large star nozzle
To make the frosting
- Break the white chocolate into small pieces and place in a heatproof bowl. Create a bain marie by resting the bowl over a pan containing a small amount of water, ensuring the base of the bowl doesn’t touch the water. Place the bain marie over a medium heat on the hob. Allow the chocolate to melt, stirring it regularly with a spatula. Remove from the heat once it has almost melted, the residual heat with continue melting any very small pieces of solid chocolate. Set aside to cool for 4 or 5 minutes.
- Tip the mascarpone into a bowl. Use a metal spoon to briefly stir it to soften, avoid over stirring. Pour in the cooled melted white chocolate. Mix the mascarpone mixture well. Cover and place in the fridge to firm up for about two hours.
To make the blackberry & pear jam.
- Peel, core and chop the pears. Place into a good sized pan. Add the cleaned blackberries (reserving 8 for decoration), sugar and water. Set the pan on the hob over a medium heat. Stir regularly allowing the sugar to dissolve as the mixture heats through. Add the lemon juice. Stir through. Continue to cook the jam remembering to stir it regularly.
- Once the jam starts to reduce and thicken slightly remove 2 or 3 tbsp of liquid to use as a coulis for the decorated cupcakes (place in a bowl and set aside).
- Place a tea plate into the fridge, once cold spoon a small amount of hot jam onto the plate. Place back into the fridge for a couple of minutes and turn off the heat under the pan. Remove the plate from the fridge and gently run your little finger along the plate until it touches the jam. If the jam wrinkles it is ready. Decant into a clean bowl and set aside to cool. If it’s not ready boil for a couple more minutes and retest in the same way.
To make the cupcakes
- Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark Place the muffin sized cases into the muffin tray.
- Place the soft butter and sugar into a good sized bowl and beat together with a wooden spoon or electric beaters until very pale and fluffy. Add the salt and vanilla extract and beat again to combine.
- Gradually add the beaten egg a little at a time, beating well after each addition, (see note b below). Sieve the flour into the mixture. Use a spatula, large metal spoon to fold this into the batter with 1 tbsp of milk. Ensure you have a nice dropping consistency. Add a little more milk if necessary.
- Using a spoon, fill the cases with the batter mixture. You’re aiming for them to be half to two-thirds full. Place the muffin tray in the centre of the oven and bake for 20 – 23 minutes. You may need to rotate the tray after 15 minutes of baking. Once baked, remove from the oven and muffin tray and place onto a cooling rack.
- Once the cupcakes and jam have completely cooled begin to decorate them. Use a small paring knife to cut a cone from the top of each cupcake. (Alternatively use the wide end of a large metal piping nozzle and twist to remove a plug of sponge.) Use the tines of a fork to gently remove a little more sponge if necessary. Add one or two teaspoons of blackberry & pear jam mixture. Avoid over filling.
- Fit a large star nozzle to a piping bag. Half fill the bag with frosting. Pipe a swirl of frosting on top of the cupcakes. (You will need to refill the piping bag at some point). Complete the cupcakes by placing one of the reserved blackberries on top of the frosting and drizzling a little of the reserved coulis over the top. Enjoy!