Apple jam stuffed cupcakes

Too few ratings

Letícia Gasperin

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

Servings:-4+
150 g flour
150 g saraceno flour (if not found use normal flour)
70 g sugar
2 tbsp ground cinnamon
2 tsp baking powder
1 pinch salt
30 g honey
4 tbsp vegetable oil
400 ml milk
15 tsp Mele Cotogne jam (or normal apple jam)
Metric
Imperial

Utensils

  • bowl
  • 2 whisks
  • glass jar
  • teaspoon
  • baking sheet for cupcakes
  • Step 1/5

    • 150 g flour
    • 150 g saraceno flour (if not found use normal flour)
    • 70 g sugar
    • 2 tbsp ground cinnamon
    • 2 tsp baking powder
    • 1 pinch salt
    • bowl
    • whisk

    Mix all the dry ingredients and set aside.

  • Step 2/5

    • 30 g honey
    • 4 tbsp vegetable oil
    • 400 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

    • 15 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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