Remember… in a previous post, I announced that I was one of the 15 Sugar Paris ambassadors, and that I’d therefore have the chance to test a few products while making a recipe. This time, I received a Christmas-themed decoration kit from the brand Cocoro. I immediately wanted to make cupcakes.
I make very few cupcakes (I think there’s actually only one recipe on the blog :X). So, when I came across one of the Facebook posts from the blog Pourquoi je grossis (and its mouth-watering cupcake photos), I immediately gave in and set my mind on making cupcakes with Christmas flavours: chestnut and amaretto. I didn’t put candied chestnuts in the little sponges, as in the original recipe, but that’s because I didn’t have any. I think it could be a real plus.
I took advantage of a meal with friends to make them. They went like hot cakes (12 cupcakes for 4 people — that says how much they were appreciated!!). The recipe is simple and success is guaranteed. Now it’s over to you! 🙂
Ingredients & method
3 components · Full recipe
Chestnut Cakes
Ingredients
- 1 egg
- 65 g (2.3 oz) chestnut cream
- 20 g (0.7 oz) soft butter
- 20 g (0.7 oz) flour
- 1/2 tsp baking powder
- 1 tbsp brown sugar
- Pinch of fleur de sel
Method
1
Preheat the oven to 170°C / 340°F (fan).
2
Beat the egg with the brown sugar.
3
Add the chestnut cream and the soft butter, mixing well.
4
Sift in the flour and baking powder, then add the pinch of fleur de sel.
5
Fill the cupcake cases about three-quarters full (I do not use a muffin tin: I simply place the paper cases on a baking sheet, and the cakes hold their shape perfectly).
6
Bake for 15 minutes.
7
Remove from the oven and allow to cool completely before topping with the chantilly.
8
These quantities are for 4 cupcakes (or small portions). To make a dozen, simply multiply the recipe by 3.
9
Note: I also baked a batch at 180°C / 350°F for 20 minutes. The result is not quite as good; the cakes dry out slightly more quickly.
Mascarpone Amaretto Chantilly
Ingredients
- 300 g (10.6 oz) mascarpone
- 50 cl (16.9 fl oz) whipping cream
- 2 tbsp amaretto
- 100 g (3.5 oz) icing sugar
Method
1
In a bowl, whisk the mascarpone to loosen it slightly, then add the cold whipping cream.
2
Whip the mixture to a chantilly, adding the icing sugar and the amaretto as you go.
3
Stop whisking as soon as the cream holds stiff peaks; it should be thick enough to pipe into clean rosettes.
4
Transfer to a piping bag fitted with a star nozzle and refrigerate until ready to use.
Assembly
Ingredients
- A few amarena cherries
Method
1
Once the cakes have cooled completely, pipe a generous rosette of amaretto chantilly on top of each one.
2
Decorate each cupcake with an amarena cherry (and a light dusting of edible gold, if you have it).
3
Keep refrigerated until ready to serve.
Gallery
