How to Prepare Ultimate Chestnut Cupcakes

Chestnut Cupcakes. Fold half the egg mixture into the chestnut mixture to lighten it, then fold in the almonds and baking powder. Gently fold in the rest of the egg, then drop the batter into the muffin cases. Chestnut Cupcakes Since the craze for cupcakes has crept up on us, it seems appropriate to include a Christmas version.

Made with chestnut flour, they're light, moist, fairly healthy and a delicious taste of fall. This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page. You can have Chestnut Cupcakes using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Chestnut Cupcakes

1. You need 125 g of Butter *softened.
2. Prepare 1/2 cup of Caster Sugar.
3. It's 2 of Eggs *at room temperature.
4. You need 1 teaspoon of Rum OR Vanilla Extract.
5. You need 1 of & 1/2 cups Self-Raising Flour.
6. It's 1/2 cup of Milk.
7. It's 150 g of peeled roasted Chestnuts *coarsely chopped.
8. Prepare of Chestnut Cream.
9. Prepare 1/2 cup of Cream *whipped.
10. Prepare 1 teaspoon of Rum.
11. It's 4 tablespoons of Sweet Chestnut Paste.

Once fluffy, beat in the eggs bit by bit and then finally fold in the chestnut flour and baking powder to create a batter. Melt the chocolate over a gentle heat in a small pan. Mix the egg yolks and the chestnut cream together, then add the melted butter and almond flour, mixing well between each addition. Whisk the egg whites until stiff, then gently fold the egg whites into the previous mix.

Chestnut Cupcakes instructions

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..

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. Try our vegan, dairy free, and gluten-free cupcakes & cakes. Located in Southeastern France, the Ardèche is a department famous for its valleys, trails, lush forests and abundance of chestnuts. Chestnut Hill Bakery is Lynchburg, Virginia's premier bakery.