Apple jam stuffed cupcakes
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Community member
"This recipe uses two special Italian ingredients: "Farina di Grano Saraceno", a flour made with wheat grown in the mountains, and a jam of "mele cotogne", a particular type of apples characterized by a super acid flavour and because of it only consumed cooked or in jams and coulis."
Difficulty
Easy 👌6
min.
Preparation
20
min.
Baking
0
min.
Resting
Ingredients
Servings2
75 g
flour
75 g
saraceno flour (if not found use normal flour)
35 g
sugar
1 tbsp
ground cinnamon
1 tsp
baking powder
½ pinch
salt
15 g
honey
2 tbsp
vegetable oil
200 ml
milk
7½ tsp
Mele Cotogne jam (or normal apple jam)
Utensils
bowl, 2 whisks, glass jar, teaspoon, baking sheet for cupcakes
Step 1/5
- 75 g flour
- 75 g saraceno flour (if not found use normal flour)
- 35 g sugar
- 1 tbsp ground cinnamon
- 1 tsp baking powder
- ½ pinch salt
- bowl
- whisk
Mix all the dry ingredients and set aside.
Step 2/5
- 15 g honey
- 2 tbsp vegetable oil
- 200 ml milk
- glass jar
- whisk
Add the all the liquids into a jar and whisk them until combined.
Step 3/5
Slowly add the liquid mixture into the dry ingredients always mixing gently.
Step 4/5
- 7½ tsp Mele Cotogne jam (or normal apple jam)
- teaspoon
Pur the mix into cupcake baking sheets add a teaspoon of jam inside each one of the cupcakes.
Step 5/5
- baking sheet for cupcakes
Cook it at 180°C for 20min or until you are able to stick a toothpick in the cupcake and it comes out clean.
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