Best Step to Producing Best Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF

Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF is the nomero uno that comes to most people’s thought when it comes to a perfect dish. Today, we are going to tell you instructions on preparing a tasty Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF.

Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF

We hope you got insight from reading it, now let’s go back to vickys pear & chocolate cupcakes, gf df ef sf nf recipe. To cook vickys pear & chocolate cupcakes, gf df ef sf nf you need 12 ingredients and 9 steps. Here is how you cook that.

Firstly, below are the ingridients that you should ready to cook Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF:

  1. Take 2 of medium sized firm but ripe pears, diced.
  2. Take 240 ml of pear, white grape or apple juice.
  3. Take 150 grams (3/4 cup) of soft brown sugar.
  4. You need 3 tbsp of sunflower spread / butter.
  5. Get 60 grams (1/2 cup) of raisins (optional).
  6. Take 210 grams (1.5 cups) of plain / gluten-free flour.
  7. Take 1 1/2 tsp of baking soda / bicarb.
  8. Prepare 1/2 tsp of ground cinnamon (or ginger).
  9. Provide 1/4 tsp of xanthan gum if using gf flour.
  10. You need 110 grams (3/4 cup) of chocolate chips – I use the Enjoy Life brand or Moo-Free brand.
  11. Get 65 grams (1/2 cup) of chopped pecans, almonds or walnuts (optional).
  12. Prepare 1 tsp of vanilla extract.

After readying the ingridients, now we are set to make our delightful 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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Recipe : Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF

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