I made these in both regular & mini sizes. The mini sizes would be an amazingly, surprising appetizer.

Baking afficianado's will gasp at my use of a box mix. But personally, I'd rather spend my time enjoying the end product than all that measuring & tasting & measuring & tasting. I like to get back to the party!

Cake:
1 box white cake mix
1 can pear nectar
1 fresh pear, grated
2 eggs
1 tsp vanilla
1/4 cup oil
Food coloring, optional

I used a cheese grater to grate the pear & just mixed it in for extra texture.
I mixed green, yellow & brown food coloring to get a more pear-like color.

"Frosting":
Ultra thin pear slices
Brie slices
White sugar
Brulee Torch

After cupcakes have cooled, remove from wrapper. On top of cupcake, overlap cheese, pear, cheese, pear (if mini - pear, cheese, pear). Sprinkle white sugar over all. Light the brulee torch & work back & forth over pear & cheese. Focus more heat on pear slices to carmelize & soften the fruit.

Voting has closed for Iron Cupcake: Basil. I didn't win, but did come in 3rd place with over 200 votes! Wow! Thank you all for the support.

Here is the link to the winner:

October's Iron Cupcake challenge ingredient has been posted & it's Cheese. Hmmm, I'm going to have to really think about this one.
http://ironcupcake.blogspot.com/

Although I didn't win at Iron Cupcake, I did win a cookbook giveaway from one of my favorite blogs http://www.mysweetandsaucy.com/. You must go to this blog to see all of the amazing stuff Melody does.

Here's the book:


That really made my day! DH is lactose intolerant, but I look forward to getting some ideas for sorbets & granitas.

Please check back or leave your email to subscribe (above to the right) so you can be notified of my next post. I'd like to do a giveaway of my own to repay the kindness. So stay tuned in order to participate!

Voting is now on for Iron Cupcake 2: Basil challenge!
All votes must be in by noon on Thursday, October 2nd!

Here is my entry for IronCupcake: 002_BASIL

Basil Berry Lemonade Cakes
Recipe
1 box white cake mix
3 eggs
1/4 cup vegetable oil
1 cup Basil Berry Syrup
Fresh Strawberries, chopped & for decoration

Frosting
1 cup heavy whipping cream
5 tbsps lemon & basil infused white sugar (below)
1/2 cup Basil Berry Syrup
Juice of 1 lemon

Basil Berry Syrup
2 cups white sugar
2 cups lemon juice
Fresh strawberries, sliced
2 bunches fresh basil

In saucepan combine sugar, lemon juice & sliced strawberries. Let cook over medium high heat until strawberries begin to turn white. Reduce heat to medium low & add basil leaves. Allow to simmer for a few minutes.

Use a sieve to strain the syrup. Let syrup cool.

Lemon Basil Infused Sugar
Put 5 tbsps white sugar in bowl. Grate peel of one lemon into the sugar, add basil leaves. Stir, cover & allow to sit.

Cakes
Preheat oven to 350. Mix cake mix, eggs, oil and Basil Berry Syrup. Chop strawberries (as many as desired!), stir into batter. Separate into cupcake wrappers & bake for approximately 14 minutes. Allow to cool on cooling racks

Whipped Frosting
Place mixing bowl & whisk in refrigerator for 20 minutes. To cold bowl, add heavy whipping cream, lemon juice & Lemon Basil Infused Sugar. Whisk on medium high speed until peaks form.

Use remainder strawberries, lemon slices & basil leaves for decoration.

Remainder Basil Berry Lemon Syrup can be used in a cocktail. Mix syrup with water, Sprite/7-Up and/or vodka! Yummm.

Special Note: The crystal pitcher was a birthday gift from my grandmother. The pitcher had originally belonged to my great great grandmother, Lydia & is estimated to be over 100 years old. I absolutely love having such a piece of my family's history. And I even think the Basil Berry Vodka Lemonade tastes better in this heirloom. Cheers indeed!

Voting begins Sunday, September 28 & lasts until Thursday, October 1.
VOTE FOR ME HERE!!