Easiest Way to Make Yummy Boiled Chestnut Cupcakes

Easiest Way to Make Yummy Boiled Chestnut Cupcakes Delicious, fresh and tasty.

Boiled Chestnut Cupcakes. Boiled Chestnut Cupcakes I received boiled chestnuts as a gift. Mash roughly to contain the nutty texture of the chestnuts. Creamy and sweet boiled chestnuts is one of the most delicious and easy fall snacks you can make at home.

Delicate, sweet and buttery flavor of cooked chestnuts is why many look so much forward to the chestnut season.

Mash roughly to contain the nutty texture of the chestnuts.

Bring to a boil, then lower the heat to obtain a nice gentle simmer and place a cover, tilted slightly open.

You can have Boiled Chestnut Cupcakes using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Boiled Chestnut Cupcakes

1. Prepare 100 grams of Cake flour.

2. It’s 100 grams of White sugar.

3. You need 1/2 tsp of Baking powder.

4. It’s 2 of Eggs.

5. Prepare 3 of drops Vanilla extract.

6. Prepare 100 grams of Margarine or butter (unsalted).

7. It’s 10 of Boiled chestnuts.

Drain the water and remove the skin while they are still warm as the inside skin will come off easier.

Alternatively, cut them in half and remove/eat the fruit with a small teaspoon.

In a large pot add enough water to cover the chestnuts and bring to a boil.

Drain the chestnuts and peel off the outer shells.

Boiled Chestnut Cupcakes step by step

1. Slice the unpeeled boiled chestnuts in half. Scoop the insides into a bowl. Mash roughly..

2. Sift flour into a bowl. Add baking powder and sugar, then mix..

3. Add beaten eggs and vanilla extract. Mix until any flouriness is gone..

4. Add melted margarine (or butter) in a few batches. Stir thoroughly..

5. Add the chestnuts and mix fully. Cover with plastic wrap and chill in the fridge for 20 minutes. Preheat the oven to 200℃/392F..

6. Scoop the dough and fill to about 80% of the cupcake liners. Bake at 180℃/356F for 20 minutes (or until the surface is golden brown)..

This unleavened chestnut dessert tastes like a cross between a slightly sweet cake and a flatbread, and usually appears on fall tables in Tuscany.

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.

It calls for two types of short grain rice, boiled chestnuts, sesame seeds and a sprinkle of salt.

When it comes to desserts, chocolate and chestnuts sing.

For this cake the chestnuts are roasted whole before being cut up into chunky pieces and blended into the batter.