Preheat oven to 350 degrees (175 degrees C) and line 12 muffin tins with paper cupcake liners. In a large bowl sift together the flour, baking powder, salt, and cocoa powder. In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. In a measuring cup whisk the buttermilk with the green food colouring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.  Working quickly, divide the batter evenly among the 12  muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 – 23 minutes, or until a toothpick inserted in the centre of the cupcakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes and then remove them from the pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula or use a large 1M Wilton open star decorating tip to pipe the frosting.   Cream Cheese Frosting:   In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream* (See Note) and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.   Note: You must use a brand of heavy cream that whips very easily to stiff peaks. If you are using a brand of heavy cream that does not whip easily to stiff peaks then whip the heavy cream separately to stiff peaks and then fold it into the cream cheese mixture.        Visit Our Shop

Place the butter and sugar in a wide pan over medium-high heat.   Add pears once sugar is dissolved and reduce heat slightly.   Toss pears around until slightly softened and caramelized to a golden brown.   Remove from the heat and keep warm.   To make the dressing, place the balsamic vinegar in a saucepan with the icing sugar.   Bring to the boil and simmer until reduced, and syrupy. Test by placing a spoonful on a cool plate to see if thickened. Cool slightly before dressing salad.   Toast nuts in an oven at 180C for 7-10minutes, tossing once halfway through.   SERVING: Arrange a small number of salad leaves on each plate. Place 4 caramelized pear wedges around the leaves then crumble some of the blue cheese/gorgonzola over each. sprinkle over some toasted nuts and fresh coriander leaves and top with a drizzle of balsamic dressing.   Visit Our Shop