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We hope you got benefit from reading it, now let’s go back to vickys pear & chocolate cupcakes, gf df ef sf nf recipe. You can have vickys pear & chocolate cupcakes, gf df ef sf nf using 12 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to make Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF:
- Use 2 medium sized firm but ripe pears, diced
- Take 240 ml pear, white grape or apple juice
- Take 150 grams (3/4 cup) soft brown sugar
- Take 3 tbsp sunflower spread / butter
- Use 60 grams (1/2 cup) raisins (optional)
- Use 210 grams (1.5 cups) plain / gluten-free flour
- Take 1 1/2 tsp baking soda / bicarb
- Provide 1/2 tsp ground cinnamon (or ginger)
- Get 1/4 tsp xanthan gum if using gf flour
- You need 110 grams (3/4 cup) chocolate chips - I use the Enjoy Life brand or Moo-Free brand
- Use 65 grams (1/2 cup) chopped pecans, almonds or walnuts (optional)
- You need 1 tsp vanilla extract
Instructions to make Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF:
- 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
- Remove from the heat and let cool to room temperature
- Meanwhile preheat the oven to gas 4 / 180C / 350°F and line a 12 hole cupcake tin with paper liners
- 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
- Stir in the cooled pan mixture and vanilla until combined
- 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
- Let cool on a wire rack then enjoy!
- Keep in an airtight container. The juice content will make them a little sticky on top as time passes but they freeze well
- 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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