Pear and Cranberry

I have no pictures of these cupcakes that I made last weekend, I didn't even get to try one (I chose to eat all of my pumpkin cupcakes and now they are all gone)

I had actually made these cupcakes for a family outing last Sunday to Meijer Gardens and then I forgot them at home. It was silly. And here is a silly picture of all of us.

 Pear & Cranberry Cupcakes
Makes about 24 cupcakes

What You'll Need...
4 cups peeled, cored, chopped pears (about 8 pears)
2 cups sugar
3 cups all purpose flour
1 teaspoon salt
1 1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon 1/4 ground cloves
1/4 ground ginger
4 egg whites
2/3 cup vegetable oil
1 cup chopped dried cranberries

What You'll Do...
1) Chop the pears and combine them with the sugar and let them macerate for one hour.

2) Pheheat over to 350 degrees F (165 C).

3) Slightly beat egg whites just until a light foam appears. Comine them with the oil, pear mixture, and cranberries.
4) Sift the flour, salt, baking soda, and spices together. Stir into the pear mixture, and then place into cupcake papers about 3/4ths full.

5) Bake for 15 minutes undisturbed, then rotate the pan and cook for another 3-7 minutes, testing with a toothpick for doneness. Careful, as if the toothpick goes into a pear it will not come out clean, but cupcake may be done.

I don't remember exactly where I got this recipe, but I really need to start saving the links when I save the recipes.