A couple of days ago I tried out another idea I had for using fresh chestnuts since we had some sitting in a fruit bowl waiting to be used. I had been wondering for the last couple of days how they would work in a cake. So, after preparing my chestnuts, I gave it a go. The resultant cake was delightfully crumbly and light. It was much sweeter than I thought it would turn out but was just what I needed after an afternoon spent painting.
The one thing I would say if you do make these cupcakes is make sure there is no husk left on any of the chestnuts before you grind them up as it can make the cupcakes have a slightly gritty texture. If you can’t find fresh chestnuts then using tinned or vacuum packed chestnuts would be fine.
Ingredients: (makes 12)
For the cake:
- 4oz chestnuts (ground finely – see chestnut preparation)
- 5oz caster sugar
- 5oz butter
- 6oz self-raising flour
- 2 eggs
- 1tbsp milk
- 1tsp baking powder
- ½ tsp vanilla essence
For the frosting:
- 2oz chestnuts (finely ground)
- 2oz butter
- ½tsp salt
- 6-7oz icing sugar
1. Preheat oven to 170C fan.
2. Grease and flour a muffin tin or cupcake tin.
3. Place all of the ingredients for the cake together in a bowl, beat together using an electric whisk for 2-3 minutes.
4. Spoon the cake batter into the muffin tin. Place in the oven and bake for 12-15 minutes (or until a skewer comes out of the cupcakes cleanly).
5. Run a knife carefully around the sides of the cupcakes then tip them out onto a cooling rack.
6. Whilst the cupcakes are cooling prepare the frosting. Combine the butter, chestnuts and salt in a bowl. Gradually add in the icing sugar stirring continuously until you have a fairly stiff frosting.
7. Spoon a little of the frosting onto each of the cupcakes and smooth it over using the back of the spoon. Serve with a cup of tea or coffee. Enjoy!