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.
在 蒸汽 期间为 100 25 分钟°C
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.

小费

  • 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
数量 食材
1 tbsp kirsch
350 g butter
150 g chestnut purée
1 tsp bicarbonate of soda
1 pinch of salt
2 eggs
100 g elderberry jelly
100 g white flour
120 g sugar

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