chestnut cupcakes with chestnut butter cream
tea with hazel
makes 12
ingredients
chestnut cupcakes
3 large eggs
125 gms castor sugar
150 gms almond meal
300 gms unsweetened chestnut puree
3/4 teaspoon (tsp) baking powder
1 tsp vanilla essence (i used my own)
chestnut butter cream
65 gms butter
3-4 tablespoons (tbs) chestnut puree
pure icing sugar
1/2 tsp vanilla essence (i used my own)
extra
finely shaved dark chocolate
method
cupcakes
~ beat eggs and sugar until thick and creamy
~ add chestnut puree, almond meal, baking powder and vanilla essence and mix until incorporated
~ pour the mix into a jug and divide mix between 12 hole paper case lined muffin tin
~ bake at 180 deg c for 30 minutes or until cooked when tested with a skewer
~ remove the cupcakes from tin to cool on a cooling rack
chestnut butter cream
~ beat the butter and chestnut puree until smooth
~ add vanilla and enough icing sugar to make a smooth, thick, mix
cupcake assembly
~ remove a 2 cm circle by 2 cm deep piece of cake from the centre of each cupcake
~ fill the cavity with a large teaspoon of chestnut butter cream
~ dust with chocolate
the cup, plate and vase are all recent op shop finds
the teapot is a recent purchase from a second hand shop in castlemaine
i bought it to join identical red, blue and orange op shop purchased teapots
i'd love to find yellow, brown, black and white ones to match
