Pear Roses with Inverted Sugar - Cupcakes

Preparation

1. If you have flower-shaped molds you can use them -in this case we will not put a capsule-. If you do not have this mold, we prepare the capsules as we usually do when we prepare normal muffins.

2. We weigh the oil and milk and reserve. We weigh it using the weight function of the Thermomix, pouring it into a container placed on the lid.

3. We pulverize the grain sugar and the lemon peel by programming 30 seconds, progressive speed 5-10. We take out and reserve.

4. Without washing the glass, we place the butterfly on the blades. Add the egg whites with the salt and program 4 minutes, speed 3 1/2. When they are assembled, we put them in a large bowl and reserve.

5. With the butterfly on, put the egg yolks, the invert sugar and the sugar and lemon powder in the glass. We program 1 minute, speed 3 1/2.

6. We program speed 3, without programming time, and we incorporate the oil with the milk through the bottle (little by little or with the beaker on).

7. We open the lid, remove the butterfly, add the flour and yeast and mix 30 seconds, speed 4. We pour the dough into the bowl where we had reserved the whites to the point of snow and mix everything with enveloping movements.

8. We distribute the mixture in the molds (we fill them 3/4 of its capacity) helping us with two spoons or with a pastry bag. We turn on the oven and preheat it to 220º. We let our dough rest in the molds for at least 15 minutes, better in the refrigerator (while the time passes the oven heats up).

9. It is that little while we are preparing the pears, peeling them and cutting them into slices.

10. After approximately 15 minutes we decorate the muffins with the pear slices, making the shape of a flower.

11. 

12. We introduce the mold in the oven. Bake for approximately 10-12 minutes, until golden brown.

13. We repeat the filling of the molds and the baking until our dough is finished.