Ginger Jam and Chocolate filled Cupcakes
Well I am just so delighted to get started on some ginger jam recipes and I’ve been making these on repeat. Lovely and light, perfect cuppa treat. When I make recipes, I tend to see if I can use some wholemeal flour in there for flavour and nutrition balance. I have been able to do that with this recipe and also reduce the sugar and butter compared to other recipes without effecting the structure of the cupcake itself. So win, win. To be honest I wasn’t sure if to call these buns or cupcakes
You can experiment with your own fillings with the ginger jam –
- maybe some rhubarb pieces
- some berries
- some chopped apple
- a teaspoon of coconut flakes and lime zest to the batter and just have the ginger jam in the centre
- Of course you don’t need an additional item to fill these cupcakes, just have the ginger jam and have the zest of a lemon an orange or lime and some chopped nuts like pistachios or hazelnuts.
Ginger Jam and Chocolate filled Cupcakes
Ingredients
- 130 g Plain flour see Notes below
- 50 g Wholemeal flour
- 2 tsp Baking powder
- 144 g Butter - room temperature
- 96 g Sugar
- 2 Eggs
- 1 tsp Vanilla extract recommend Taylor & Colledge Vanilla Bean Extract. Has proper vanilla in it.
- 1 tbsp Ginger powder
- 1 tbsp miso paste optional if using dark chocolate
Instructions
- Preheat oven to 180C.
- Have eggs and butter at room temperature. Butter is best to be left overnight.
- Cream butter and sugar together. Until nice and pale. This method adds lots of little air pockets to make the cupcake fluffy.
- In a cup, mix the eggs and 3tablespoons of milk together.
- Add the egg mixture bit by bit to the butter and sugar mixture until all incorporated. If using the miso, mix it in at this stage.
- Mix plain, wholemeal flour, baking powder and ginger powder together. Sieve gradually into wet mixture.
Notes
- If you only have self raising flour, use that instead of plain flour and just add a 1/2 teaspoon of baking powder to your mixture.
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Ginger Jam and Chocolate filled Cupcakes
Well I am just so delighted to get started on some ginger jam recipes and I’ve been making these on repeat. Lovely and light, perfect cuppa treat. When I make recipes, I tend to see if I can use some wholemeal flour in there for flavour and nutrition balance. I have been able to do that with this recipe and also reduce the sugar and butter compared to other recipes without effecting the structure of the cupcake itself. So win, win. To be honest I wasn’t sure if to call these buns or cupcakes
You can experiment with your own fillings with the ginger jam –
- maybe some rhubarb pieces
- some berries
- some chopped apple
- a teaspoon of coconut flakes and lime zest to the batter and just have the ginger jam in the centre
- Of course you don’t need an additional item to fill these cupcakes, just have the ginger jam and have the zest of a lemon an orange or lime and some chopped nuts like pistachios or hazelnuts.
Ginger Jam and Chocolate filled Cupcakes
Ingredients
- 130 g Plain flour see Notes below
- 50 g Wholemeal flour
- 2 tsp Baking powder
- 144 g Butter - room temperature
- 96 g Sugar
- 2 Eggs
- 1 tsp Vanilla extract recommend Taylor & Colledge Vanilla Bean Extract. Has proper vanilla in it.
- 1 tbsp Ginger powder
- 1 tbsp miso paste optional if using dark chocolate
Instructions
- Preheat oven to 180C.
- Have eggs and butter at room temperature. Butter is best to be left overnight.
- Cream butter and sugar together. Until nice and pale. This method adds lots of little air pockets to make the cupcake fluffy.
- In a cup, mix the eggs and 3tablespoons of milk together.
- Add the egg mixture bit by bit to the butter and sugar mixture until all incorporated. If using the miso, mix it in at this stage.
- Mix plain, wholemeal flour, baking powder and ginger powder together. Sieve gradually into wet mixture.
Notes
- If you only have self raising flour, use that instead of plain flour and just add a 1/2 teaspoon of baking powder to your mixture.
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