Steps to Prepare Perfect Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF

Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF

Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF is something that I have loved my whole life.

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, vickys pear & chocolate cupcakes, gf df ef sf nf. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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 can achieve that.

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The ingredients needed to make Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF :

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