Honey Ginger Cupcakes

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Honey Ginger Cupcakes
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
324
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories324 kcal(15 %)
Protein5.2 g(5 %)
Fat18.1 g(16 %)
Carbohydrates35 g(23 %)

Ingredients

for
12
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
How healthy are the main ingredients?
honeysugarPistachioeggalmond

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

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