-
1
Preheat oven to 350F.
-
2
In one bowl, combine almond flour, all-purpose flour, baking soda, salt, and spices. In another, whisk together eggs, melted butter, and apple juice. Stir the wet ingredients into the dry and mix until combined. Set aside.
-
3
Meanwhile, mix the honey with the ground vanilla (or fresh vanilla seeds). Pour about 1 teaspoon of the honey-vanilla into each well of an un-lined cupcake tin. (Note: you may want to only fill 8 or so of these wells, instead of the full 12).
-
4
Grab your thinly sliced Asian pears and arrange a few slices inside each of the honey-filled wells.
-
5
Fill each honeyed cupcake tin to the top with batter, then pop your cupcakes into the oven and bake for approximately 20 minutes (or until golden brown). Remove from oven and allow to cool slightly.
-
6
Once the cupcakes have cooled a bit, take the cupcakes out of the pan, flipped so that the pear side is facing up. (You may want to trim the rounded bottoms off of the cupcakes so that they sit flat!)
-
7
Combine your creme fraiche with ground cardamom and honey, if using. Serve your cupcakes with a dollop of cream, and drizzle with any leftover Vanilla Honey you have if you like!
