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Almond, Pear & Salted Caramel Cupcakes

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Almond Board of California
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dessert vegetarian


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Pan-roasted pear filling


3 pounds (about 7) Bartlett pears, cored, peeled, and cut into 1/4 inch cubes

Zest and juice from 2 lemons (about 1/4 cup juice)

7/8 cup (227 g) granulated sugar

2 tablespoons brown sugar

1 teaspoon cinnamon, ground

1/2 teaspoon nutmeg, ground

1/4 teaspoon fine sea salt

3 tablespoons Poire Williams

almond cupcakes:

3/4 plus 2 tablespoons (212 g) egg whites

2 1/4 cups (380 g) granulated sugar

2 cups (a80 g) almond flour

1 3/4 cups plus 1 tablespoon (220 g) all-purpose flour

16 large egg yolks

Zest from 5 lemons

1 tablespoon pure vanilla extract

1 tablespoon pure almond oil

1 teaspoon salt

4 tablespoons unsalted butter, melted and cooled, plus more for molds

Salted caramel buttercream:

1 1/2 cups (360 g) milk

1/4 cuo (50 g) heavy cream

2 vanilla beans, split and scraped

4 teaspoons salt

4 cups (900 g) brown sugar

3 tablespoons (60 g) pure maple syrup

1 1/2 teaspoons baking soda

3 pounds unsalted (86 percent fat) butter, room temperature

16.5 cups (2,000g) confectioner's sugar, sifted

3 1/2 teaspoons (15 g) Trablit Liquid coffee extract (optional)

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