Chestnut Cupcakes

Name: Chestnut Cupcakes
Yield: 12 Cupcakes
Cuisine: British
Ingredients: 125 g Butter *softened; 1/2 cup Caster Sugar; 2 Eggs *at room temperature; 1 teaspoon Rum OR Vanilla Extract; 1 & 1/2 cups Self-Raising Flour; 1/2 cup Milk; 150 g peeled roasted Chestnuts *coarsely chopped; 1/2 cup Cream *whipped; 1 teaspoon Rum; 4 tablespoons Sweet Chestnut Paste

Hiroko Liston @hirokoliston

Melbourne, Australia

I bought a bag of peeled roasted Chestnuts at an Asian grocery store. I coarsely chopped the Chestnuts and mixed them into my ‘Basic Plain Cupcakes’. As the flavour of the cupcakes was so good, I decided to decorate the cakes like my ‘Mont Blanc Cake’. A bitter sweet memory instantly came back and I cried. You can read the story at ‘Mont Blanc Cake’ page.

Hiroko Liston @hirokoliston

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Ingredients

12 Cupcakes

125 gButter *softened
1/2 cupCaster Sugar
2Eggs *at room temperature
1 teaspoonRum OR Vanilla Extract
1& 1/2 cups Self-Raising Flour
1/2 cupMilk
150 gpeeled roasted Chestnuts *coarsely chopped
Chestnut Cream
1/2 cupCream *whipped
1 teaspoonRum
4 tablespoonsSweet Chestnut Paste

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Steps

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.