Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF
Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF

Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a special dish, vickys pear & chocolate cupcakes, gf df ef sf nf. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook vickys pear & chocolate cupcakes, gf df ef sf nf using 12 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF:
  1. Take 2 medium sized firm but ripe pears, diced
  2. Prepare 240 ml pear, white grape or apple juice
  3. Take 150 grams (3/4 cup) soft brown sugar
  4. Get 3 tbsp sunflower spread / butter
  5. Take 60 grams (1/2 cup) raisins (optional)
  6. Take 210 grams (1.5 cups) plain / gluten-free flour
  7. Take 1 1/2 tsp baking soda / bicarb
  8. Prepare 1/2 tsp ground cinnamon (or ginger)
  9. Get 1/4 tsp xanthan gum if using gf flour
  10. Take 110 grams (3/4 cup) chocolate chips - I use the Enjoy Life brand or Moo-Free brand
  11. Make ready 65 grams (1/2 cup) chopped pecans, almonds or walnuts (optional)
  12. Prepare 1 tsp vanilla extract

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Steps to make Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF:
  1. Bring the diced pears, juice, sugar, butter and raisins (if adding) to the boil in a saucepan. Turn down the heat and let simmer, uncovered for 5 minutes
  2. Remove from the heat and let cool to room temperature
  3. Meanwhile preheat the oven to gas 4 / 180C / 350°F and line a 12 hole cupcake tin with paper liners
  4. Mix together the flour, baking soda, cinnamon, chocolate chips and xanthan gum / chopped nuts if using those too - if not you don't need to replace the nuts or raisins, they're just an optional extra
  5. Stir in the cooled pan mixture and vanilla until combined
  6. Divide evenly between the cupcake cases and bake for 20 minutes or until a skewer inserted in the middle of a cake comes away clean
  7. Let cool on a wire rack then enjoy!
  8. Keep in an airtight container. The juice content will make them a little sticky on top as time passes but they freeze well
  9. Just for info, in my original apple cupcake recipe I use 1 large cooking apple, apple juice and a whole teaspoon of cinnamon. The rest of the ingredients/directions are the same

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