Recipe of Any-night-of-the-week Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF
Hello everybody, it's Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Make Quick Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF estimated approx 45 mins.
To get started with this recipe, we must first prepare a few components. You can cook Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF using 12 ingredients and 9 steps. Here is how you can achieve it.
This was originally my apple cake recipe but I had pears to use before they got over ripe and so I added those instead. They were just as nice, I added a little less cinnamon than I would if I'd used apples so as not to overpower their more delicate flavour. I've included the apple recipe as the last 'direction step'
Ingredients and spices that need to be Get to make Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF:
- 2 medium sized firm but ripe pears, diced
- 240 ml pear, white grape or apple juice
- 150 grams (3/4 cup) soft brown sugar
- 3 tbsp sunflower spread / butter
- 60 grams (1/2 cup) raisins (optional)
- 210 grams (1.5 cups) plain / gluten-free flour
- 1 1/2 tsp baking soda / bicarb
- 1/2 tsp ground cinnamon (or ginger)
- 1/4 tsp xanthan gum if using gf flour
- 110 grams (3/4 cup) chocolate chips - I use the Enjoy Life brand or Moo-Free brand
- 65 grams (1/2 cup) chopped pecans, almonds or walnuts (optional)
- 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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