Vickys Pear & Chocolate Cupcakes Recipe

Name: Vickys Pear & Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); 1/2 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

Servings: persons

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)
1/2 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

1
Bring the diced pears, juice, sugar, butter and raisins (if adding) to the boil in a saucepan.
2
Turn down the heat and let simmer, uncovered for 5 minutes
3
Remove from the heat and let cool to room temperature
4
Meanwhile preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin with paper liners
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
Stir in the cooled pan mixture and vanilla until combined
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
Let cool on a wire rack then enjoy!
9
Keep in an airtight container.
10
The juice content will make them a little sticky on top as time passes but they freeze well
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
The rest of the ingredients/directions are the same

682

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Vickys Pear & Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vickys Pear & Chocolate Cupcakes

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