Vickys Pear & Chocolate Cupcakes

1. 1

   Bring the diced pears, juice, sugar, butter and raisins (if adding) to the boil in a saucepan.

2. 2

   Turn down the heat and let simmer, uncovered for 5 minutes

3. 3

   Remove from the heat and let cool to room temperature

4. 4

   Meanwhile preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin with paper liners

5. 5

   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

6. 6

   Stir in the cooled pan mixture and vanilla until combined

7. 7

   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

8. 8

   Let cool on a wire rack then enjoy!

9. 9

   Keep in an airtight container.

10. 10

    The juice content will make them a little sticky on top as time passes but they freeze well

11. 11

    Just for info, in my original apple cupcake recipe I use 1 large cooking apple, apple juice and a whole teaspoon of cinnamon.

12. 12

    The rest of the ingredients/directions are the same

* Per serving · 4 servings · Values may vary.