Today, I am sharing a cupcake recipe with you which features the most amazing jam I’ve ever tasted. For my last recipe in collaboration with St. Dalfour, I decided to make a cupcake recipe using their incredible Orange & Ginger Preserve. This preserve has the most delicious, deep, sweet orange flavour and beautiful hint of fire from the addition of ginger – it really is the perfect spread, especially for the Autumnal months! I also love that is made with only a handful of ingredients; grape juice concentrate, oranges, ginger, lemon juice and pectin!
So, for my cupcake recipe, I decided to keep things simple, so that the cakes would really show off the flavours of the Orange & Ginger Preserve. I decided to create a cupcake mixture with the fruit preserve added inside of it, as well as some ground ginger, cinnamon and orange extract to enhance the Autumnal, fruity flavour of the cakes. I mixed all of the ingredients into one bowl, and then poured the mixture into 4 cupcake cases (because you know I like baking cakes in tiny batches!). Then, I baked the cakes for about 20 minutes, and when they were cooked, I removed them from the oven and topped them with a generous spoonful of the Orange & Ginger Preserve to finish!
This small batch cupcake recipe is perfect for when you just want a little, light, Autumnal treat to eat!
orange and ginger cupcakes
makes about 4 cupcakes
5 tbsp gluten free self raising flour – I used Doves
2 tbsp coconut sugar
2 tbsp ground almonds
1 tbsp tapioca flour
1 tsp milled flax seeds
1/4 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ground ginger
4 tbsp almond milk
1 tbsp dairy free butter, softened – I used Vitalite
few drops orange extract, to taste
4 generous spoonfuls of St. Dalfour Orange & Ginger Preserve, to serve
PREHEAT YOUR OVEN TO 180 C / 356 F
- Add the self raising flour, coconut sugar, ground almonds, tapioca flour, flax seeds, baking powder, cinnamon and ginger into a mixing bowl, and stir everything together. Then, add in the fruit preserve, almond milk, dairy free spread and orange extract.
- Using a whisk, mix all of the ingredients together until the cake mixture is smooth. Then, spoon the mixture into 4 separate cupcake cakes inside of a cupcake tray. When this is done, move the cupcakes into the oven to bake for about 18-20 minutes, until they have cooked.
- When the cakes have finished cooking, remove them from the oven and top each of them with a generous spoonful of the fruit preserve to serve. They are best enjoyed warm!