Step-by-Step Guide to Prepare Homemade Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, vickys pear & chocolate cupcakes, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this 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. Prepare medium sized firm but ripe pears, diced
2. Prepare pear, white grape or apple juice
3. Get soft brown sugar
4. Prepare sunflower spread / butter
5. Prepare raisins (optional)
6. Prepare plain / gluten-free flour
7. Take baking soda / bicarb
8. Take ground cinnamon (or ginger)
9. Get xanthan gum if using gf flour
10. Take chocolate chips - I use the Enjoy Life brand or Moo-Free brand
11. Make ready chopped pecans, almonds or walnuts (optional)
12. Get 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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