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 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'
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 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'
Cooking Instructions
- 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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