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1
Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners.
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2
Put the sugar, flour, baking powder and salt in a bowl.
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3
Strain the pears and puree in a food processor.
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4
Put the oil in an electric mixing bowl.
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5
Beat in the eggs one at a time.
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6
Add the pears, cheese and walnuts to the flour mixture and coat well.
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7
Gently fold in the egg and oil mixture by hand.
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8
Fill each muffin cup three-quarters full with batter.
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9
Bake 20 to 25 minutes.
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10
To assemble: Put the Cream Cheese Cucumber Dill Topping into a pastry bag and top each cupcake.
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11
Garnish with cucumber twists and dill.
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12
Cook's Note: To toast the walnuts, preheat the oven to 400 degrees F. Arrange the walnuts on a sheet pan and bake for about 10 minutes.
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13
This recipe was created by a contestant during a cooking competition.
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14
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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15
Puree the cucumber in a food processor.
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16
Beat the cream cheese in a mixer with the paddle attachment until fluffy, 2 to 3 minutes.
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17
Mix in the cucumber, dill and salt.
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18
Put the topping in an airtight container and refrigerate 12 hours or up to overnight before serving.
