Pear and Chocolate Chip Cupcakes Recipe

Mix 60 g of sugar and 80 ml of water and heat slowly until it forms into a light syrup consistency. This will be known as (A).

Cut your pears into small fan shapes.

Add and cook with (A).

Let stand.

Combine your yeast and flour.

Melt your butter and then add 60 g sugar to your butter.

Separate the egg yolks from the whites.

Beat the egg whites.

Add the egg whites to your butter and sugar mixture, mix gently, then add the flour and yeast mixture. This is your cupcake mix.

Drain the pears from the (A) mixture (save the leftover syrup!) and add them to your cupcake mix.

Pour into pan.

Place chocolate chips on top.

Bake 30 minutes at 170 ° C/ 338 ° F.

Delicately brush your leftover syrup on the cupcakes once they're out of the oven.

Allow to cool.