Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, vickys pear & chocolate cupcakes, gf df ef sf nf. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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

To begin with this particular recipe, we have to prepare a few components. You can have 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. Take 240 ml pear, white grape or apple juice
3. Get 150 grams (3/4 cup) soft brown sugar
4. Take 3 tbsp sunflower spread / butter
5. Prepare 60 grams (1/2 cup) raisins (optional)
6. Get 210 grams (1.5 cups) plain / gluten-free flour
7. Make ready 1 1/2 tsp baking soda / bicarb
8. Take 1/2 tsp ground cinnamon (or ginger)
9. Make ready 1/4 tsp xanthan gum if using gf flour
10. Make ready 110 grams (3/4 cup) chocolate chips - I use the Enjoy Life brand or Moo-Free brand
11. Prepare 65 grams (1/2 cup) chopped pecans, almonds or walnuts (optional)
12. Prepare 1 tsp vanilla extract

Instructions 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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