180g butter
2/3 cup Chelsea Caster Sugar
1 teaspoon vanilla essence
3 eggs
1½ cups self raising flour, sifted
½ cup milk
½ cup almond meal
1 large pear, peeled
½ cup Chelsea Demerara Sugar
2 teaspoons ground cinnamon
300ml double cream
2 tablespoons honey

Preheat oven to 180°C conventional (160°C fan forced).
Place 15 high sided patty pans on tray or trays.
Using mixer, cream butter, Chelsea Caster Sugar and vanilla until pale and creamy.
Add 2 eggs, 1 at a time beating well after each addition. Gently fold in flour and milk alternately. Stir until combined.
Spoon into patty pans. Sprinkle one teaspoon of almond meal over each cupcake. Top each cupcake with a small piece of pear or a teaspoonful of finely diced pear.
Whisk remaining egg, Chelsea Demerara Sugar and 1 teaspoon cinnamon in a jug. Gently drizzle a teaspoonful of topping over each cupcake.
Bake in preset oven for 30 minutes or until cooked. Allow cupcakes to cool in tray for 5 minutes before transferring to a cooling rack. 

Combine cream, honey, Chelsea Demerara Sugar and remaining cinnamon in a small bowl. Top each cupcake with a dollop of this delicious cream.