Pear and Almond Cupcakes

These pear and almond cupcakes are deliciously moist. My family love them.

200g blanched almonds
200g dried pears
250g (2 cups) self-raising flour
2 tspn cinnamon
235g (1 1/2 cups) brown sugar, lightly packed
300g (4 cups) shredded coconut
375ml milk
2 tspn vanilla extract
4 eggs

1. Preheat oven to 160C (325F).

2. Line cupcake trays with cupcake papers.

3. Place almonds on baking tray and bake for 7 minutes or until golden brown. Allow to cool before chopping roughly.

4. Cut the dried pears into small pieces and combine with the almonds.

5. Sift the flour and cinnamon into a large bowl.

6. Stir in the brown sugar and coconut and mix well.

7. Combine milk, vanilla and eggs and pour into the dry ingredients and mix well.

8. Spoon mixture into cupcake trays.

9. Bake for 20-25 minutes or until a skewer inserted in the center of a pear and almond cupcake comes out clean.