Chestnut Cream Cupcakes recipe - ingredients, nutrition and when to eat it
These little cakes are topped with smooth cream blended with chestnut paste. The moist cake and the nutty, gently sweet chestnut cream go beautifully together.
These little cakes are topped with smooth cream blended with chestnut paste. The moist cake and the nutty, gently sweet chestnut cream go beautifully together. Enjoy one with coffee for an afternoon treat or serve it for dessert after a meal.
Snacks & desserts · 55 minutes to cook
Tips: Boil or roast the chestnuts, then peel them before using. If you use store-bought chestnut paste, taste it first and cut back a little on the sugar if it’s sweet.
Tips: Let the cupcakes cool all the way through before decorating, or the cream may melt on warm cakes.
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Ingredients (1 serving)
- Chestnuts — 30 g
- Flour — 30 g
- Sugar — 18 g
- Egg — 0.5 pc
- Butter — 15 g
- Milk — 10 ml
- Baking powder — 1 tsp
- Heavy cream — 40 g
- Sweet red bean paste — 8 g