Mini Upside-Down Maple Pear Cakes
- 2 Bosc pears
- 1/2 cup maple syrup, plus extra to serve
- 1-1/4 cup self-rising flour
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/4 cup fine sugar
- 1 egg, lightly beaten
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/4 cup vegetable oil
- powdered sugar for finishing
Preheat oven to 350°. Grease a 6 cup cupcake tin. Cut first pear into 6 thin round slices and place slices in base of each cupcake cup. Double the recipe for a 12 cup tin.
Drizzle maple syrup over each pear slice and cook for 10 minutes until the pear is tender. Grate the second pear and place in large bowl.
Add flour, nutmeg, cinnamon and sugar and mix to combine. Add egg, vanilla, milk and oil, and mix until combined. Using a spoon, place equal amounts into cupcake tin.
Cook for 15-18 minutes or until cooked through when tested with a toothpick. Remove from the oven and (while hot) turn upside down onto a tray or cooling rack. Let cool for 5 minutes. Serve with extra maple syrup and a dusting of powdered sugar.