Almond Brittle Cupcakes

For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.

Sift the flour, baking powder and salt into a mixing bowl, then stir in the sugar.

Mix together the milk, eggs and melted butter and pour into the dry ingredients, along with the pears. Stir until just beginning to combine - the mixture will be lumpy.

Spoon the mixture into the tins. Bake for 15-20 minutes, until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.

For the almonds: Reduce the oven temperature to 180°C (160° fan) 350°F gas 4. Line a baking tray with non-stick baking paper.

Place the nuts on the baking tray and toast in the oven for 5-10 minutes until lightly browned.

Combine the almonds, sugar and butter in a pan over a low heat until the sugar has dissolved.

Bring to a boil and cook, stirring, over a medium heat for 6-8 minutes, until golden brown.

Remove from the heat and stir in the vanilla. Spread onto the baking tray. Leave to cool and set.

For the topping: whisk the cream and icing sugar until thick. Spoon on top of the cakes.