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1
Preheat oven to 350F
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2
In a small bowl sift flour, baking soda and salt.
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3
Set aside.
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4
In mixer (or large bowl), cream butter and sugar until well mixed and airy.
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5
Add eggs, one at a time, making sure each one is full incorporated before adding next.
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6
Slowly add in flour mixture - I do it 1/3 at a time - making sure it is fully incorporated.
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7
Stir in vanilla and champagne.
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8
Stir in pears.
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9
Line a cupcake tin with cupcake liners.
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10
Scoop an even amount of dough into each cup - I filled them to the top.
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11
You should have enough for about 24 cupcakes.
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12
Bake for about 16 minutes.
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13
I started checking around 12 just to be safe.
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14
You want them to be golden in color.
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15
While cupcakes are baking, make frosting.
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16
Mix cream cheese and butter together.
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17
Add powdered sugar and whip until smooth.
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18
You can add more powdered sugar if desired.
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19
Remove cupcakes from oven and cool in tins for 2 minutes.
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20
Transfer to cooling rack.
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21
When cupcakes are completely cooled, top with frosting.
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22
Decorate if you have anything.
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23
(Author's note: I had planned on using diced candied ginger, but after tasting the cakes, I did not want to distract from the light champagne flavor.
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24
).
