Chestnut cupcakes with an elderberry topping

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Chestnut cupcakes

150 g butter
120 g sugar
1 pinch of salt
2 eggs
1 tbsp kirsch
Put the butter in a bowl and mix until fluffy. Add the sugar and salt and continue to mix.
Add the eggs and kirsch and beat until the mixture is paler.
150 g chestnut purée
100 g white flour
1 tsp bicarbonate of soda
Add the chestnut purée, flour and bicarbonate of soda and mix briefly. Spoon the mixture into a piping bag.
Spray the muffin tin with non-stick baking spray, then pipe the mixture into the prepared muffin tin cups. Place the full muffin tin on the perforated cooking tray in the cold cooking space. Steam.
Steaming 100°C for 25 Mins
Allow the chestnut cupcakes to stand for about 3 minutes before gently turning them out of the tin. Allow to cool.

Elderberry topping

200 g butter, soft
100 g elderberry jelly
Put the butter in a bowl and mix until fluffy. Add the elderberry jelly spoon by spoon and stir until the mixture has a creamy consistency. Spoon the buttercream into a piping bag with a star nozzle. Pipe the buttercream in a circular pattern on top of the cupcakes. Serve immediately.

Tips

  • If the muffins do not come out of the tin easily, place in the freezer until semi-frozen, then turn out and allow to defrost in the refrigerator.
  • Add the topping just before serving.
  • Cupcakes can be frozen without the buttercream and enjoyed in batches.
  • Perforated cooking tray
  • Silicone muffin tin with 12 cups
  • Non-stick baking spray
Quantity Ingredient
2 eggs
1 tbsp kirsch
350 g butter
100 g elderberry jelly
120 g sugar
150 g chestnut purée
1 tsp bicarbonate of soda
1 pinch of salt
100 g white flour

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