Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF

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…more

Ingredients

12 servings

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

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