Honey Ginger Cupcakes
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 324 kcal | (15 %) | ||
| Protein | 5.2 g | (5 %) | ||
| Fat | 18.1 g | (16 %) | ||
| Carbohydrates | 35 g | (23 %) |
Ingredients
- For the batter
- 125 grams liquid honey
- 100 grams butter (or margarine)
- 80 grams sugar
- 50 grams sweetened Candied ginger
- 2 medium eggs
- 175 grams Pastry flour
- 1 tsp Baking powder
- 2 tsps Gingerbread spice
- 100 grams ground Hazelnuts
- 12 Paper baking molds
- For the topping
- 150 grams Dark couverture chocolate
- 12 whole, peeled almonds
- 2 Tbsps chopped Pistachio
- Sugar pearls
Preparation steps
For the batter, bring the honey, butter and sugar to a boil, stirring constantly. Cook until the sugar has dissolved. Remove from the heat and let cool.
Finely grate the ginger. Beat the eggs. Add the honey mixture and mix well. Mix the flour, baking powder and gingerbread spices. Quickly stir the flour mixture into the egg mixture. Fold in the hazelnuts and ginger.
Line a muffin tin with paper cups. Pour in the batter. Bake for about 25 minutes at 175°C (approximately 350°F). Remove from the oven and let cool.
For the topping, chop the chocolate and melt over a hot water bath. Dip the almonds halfway into the chocolate and let dry on a piece of parchment paper. Spread remaining chocolate on the cupcakes. Decorate with an almond, chopped pistachios and sugar pearls. Let dry and serve.
