For those of you who need to know such things, Jim Jams' spreads are gluten free, use reduced fat cocoa, have no added sugar and are friendly to diabetics and teeth.
For the rest of you, all you have to know is that they are pretty delicious and a handy ingredient when creating indulgent chocolate recipes.
Our young chef created these beauties. Here's how she did it, in her own words.
Hazelnut Chocolate Cupcakes
I’ve been wanting to make this recipe (from the Hummingbird Bakery Cookbook) for a while now, but I don’t like most chocolate spreads. Then I tried this great Jim Jams hazelnut and chocolate spread, and it worked really well!
I got the chocolate spread at the Big Onion food festival at Elveden.
To make 12 cupcakes, I used:
- 100g white flour
- 20g cocoa powder
- 140g caster sugar
- 1 ½ teaspoons baking powder.
- Pinch of salt
- 40g butter
- 120ml whole milk
- 1 egg
- 120g Jim Jams hazelnut chocolate spread.
I preheated the oven to 170 C. I then put the flour, cocoa powder, sugar, baking powder, salt and butter in a bowl and mixed them. I slowly added the milk and mixed, then added the egg and mixed some more. I put the mix in the paper cases and baked them for 20 minutes. When the cupcakes had cooled, I hollowed out a bit of each, and filled the holes with Jim Jams hazelnut chocolate spread.
I also put frosting on 6 of the 12 cupcakes.
For the frosting, I used:
- 125g icing sugar
- 40g butter
- Whole milk – not quite sure how much, because the measuring jug isn’t that precise. Probably about 15ml.
- 40g Jim Jams hazelnut chocolate spread.
To make the frosting, I mixed the icing sugar and butter with an electric whisk, then slowly mixed in the milk. I stirred the chocolate spread in by hand. I then put frosting on six of the cupcakes.
Dad says:
"They tasted as delicious as they looked - perfect with a large mug of coffee."
