Mini Pear and Blueberry Spice Cakes

• 7 tablespoons unsalted butter, room temperature, plus more for the tin
• 6 tablespoons light corn syrup
• 12 teaspoons packed light-brown sugar
• 3/4 cup fresh blueberries, picked over and rinsed
• 1 ripe Bartlett pear, halved lengthwise, cored, and cut into thin wedges
• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 2/3 cup granulated sugar
• 1 large whole egg plus 1 large egg yolk
• 3/4 cup buttermilk
• 1/2 teaspoon pure vanilla extract

1. Preheat the oven to 350F.
2. Generously butter the cups and top of a muffin tin with six 8-ounce cups.
3. Place 1 teaspoon butter in each muffin cup.
4. Top each with 1 tablespoon corn syrup; sprinkle with 2 teaspoons light brown sugar.
5. Arrange 7 or 8 blueberries in each cup.
6. Cut the pear slices to fit the shape of muffin cups; place 4 or 5 pieces on top of the berries, spreading the slices to cover the berries.
7. Arrange the remaining berries over the pears, and set the tin aside.
8. Into a small bowl, sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and ginger; set aside.
9. In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar and remaining 5 tablespoons butter on medium speed until light and fluffy, 3 to 4 minutes.
10. Add the egg and egg yolk; beat until smooth.
11. With the mixer on low speed, add the flour mixture to the butter mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour.
12. Stir in the vanilla.
13. Pour 1/3 cup batter over the fruit in each muffin cup.
14. Gently tap the bottom of the tin against the counter several times to evenly distribute the batter.
15. Bake the cakes until golden around the edges and a cake tester inserted in the centers comes out clean, about 25 minutes.
16. Remove from the oven; let cool in the tin.

unsalted butter, light corn syrup, lightbrown sugar, fresh blueberries, bartlett, flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground allspice, ground ginger, granulated sugar, egg, buttermilk, vanilla

Taken from www.epicurious.com/recipes/food/views/mini-pear-and-blueberry-spice-cakes-393065 (may not work)