|150 g butter|
|120 g sugar|
|1 pinch of salt|
|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.|
|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.|
- 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
|1 tsp||bicarbonate of soda|
|100 g||elderberry jelly|
|100 g||white flour|
|150 g||chestnut purée|
|1 pinch of||salt|
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