Recipe: Delicious Chestnut Cupcakes

Recipe: Delicious Chestnut Cupcakes Delicious, fresh and tasty.

Chestnut Cupcakes. Tip the chestnut purée into a large bowl and mash with a fork. Whisk the eggs and sugar with an electric hand whisk until pale and frothy. I baked the mini-cakes in these silicone molds.

From the title I thought chestnut is in the cupcakes, but it's the chestnut flour.

I didn't know there is such thing exist before.

As a chestnut lover, these cupcakes will be instantly my favorite!

You can cook Chestnut Cupcakes using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chestnut Cupcakes

1. You need 125 g of Butter *softened.

2. Prepare 1/2 cup of Caster Sugar.

3. Prepare 2 of Eggs *at room temperature.

4. Prepare 1 teaspoon of Rum OR Vanilla Extract.

5. You need 1 of & 1/2 cups Self-Raising Flour.

6. You need 1/2 cup of Milk.

7. You need 150 g of peeled roasted Chestnuts *coarsely chopped.

8. It’s of Chestnut Cream.

9. You need 1/2 cup of Cream *whipped.

10. You need 1 teaspoon of Rum.

11. Prepare 4 tablespoons of Sweet Chestnut Paste.

Chestnut purée, roasted chestnuts, candied chestnuts, chestnut cream… the local repertoire boasts a variety of chestnut-focused recipes, with this Chestnut Cream Cake being one of the most popular.

Made with homemade chestnut spread, this is a simple yet moist cake, with an incomparable taste and texture from the chestnut spread.

Using ingredients like olive oil and rosemary gives it a savory note that makes it an excellent addition to your dessert table for a little earthy contrast.

Try our vegan, dairy free, and gluten-free cupcakes & cakes.

Chestnut Cupcakes step by step

1. Preheat oven to 180C. Line a 12-hole medium-size muffin tin with paper cases..

2. Beat softened Butter in a mixing bowl with a whisk until smooth. Add Sugar and beat until creamy..

3. Add Eggs, one at a time, beating well after each addition. Add Rum or Vanilla, gently fold in Flour with a spatula or a large metal spoon, add Milk and chopped Chestnuts as well, and mix until just combined. DO NOT over-mix..

4. Spoon the mixture into paper cases. Bake for about 20 minutes or until golden and cooked through. Leave in tins for 5 minutes before moving onto wire rack to cool..

5. To make Chestnut Cream, combine Sweet Chestnut Paste and Rum, then add to the whipped Cream and mix well. Decorate the cooled cupcakes with the Chestnut Cream..

They come out a lovely light, moist consistency, no doubt helped by the pear, and have a delicious mix of autumnal flavors from the chestnut and almond.

Since the craze for cupcakes has crept up on us, it seems appropriate to include a Christmas version.

Along with the Italian Chocolate Nut Christmas Cake (see below) they will satisfy those who don't want or like fruit cake.

Because chestnut cupcakes are a thing, and cupcakes are forever.

Roasted Chestnuts Sure, you can buy prepared chestnuts if you'd like, but we suggest you start here, with fresh nuts and this simple-to-follow roasted chestnuts.