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Chestnut and chocolate cupcakes

  • 12servings
  • 100minutes

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Source: www.goodtoknow.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12, H, D, E
MineralsZinc, Copper, Natrium, Fluorine, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 290g chestnut puree

  2. 4 medium eggs

  3. 120g golden caster sugar

  4. 140g ground almonds

  5. tsp baking powder

  6. 3 egg whites

  7. 225g caster sugar

  8. Pinch salt

  9. 300g unsalted butter, cubed

  10. 150g chocolate

  11. 1tsp vanilla bean paste/extract

  12. 10 chestnuts

  13. Gold sanding sugar

Instructions Jump to Ingredients ↑

  1. Roast 10 chestnuts in the oven for 15 mins at 180°C/350°F/Gas Mark 4 and leave to cool and then remove the shells.

  2. For the cakes: preheat the oven to 160°C/320°F/Gas Mark 3 and line your muffin pan with 12 paper cases.

  3. Remove the chestnut puree from the tin and mash it in a dish with a fork.

  4. Add the eggs and the sugar to a large mixing bowl and whisk until frothy.

  5. Add the mashed chestnut puree, ground almonds, baking powder and vanilla extract and whisk until just combined, dont over beat or you will lose the air you whisked in earlier.

  6. Divide the mix between the 12 baking cases and bake for 30 mins, until golden brown on the top and when they are springy to the touch.

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