Today I found a jar of cream of chestnuts which had been sitting there and I was screaming, “eat me, eat me” (I promise you, I did not drunk, nor smoked !) !!! So good truce of follies, I had a urge for cupcakes. It should also be said that Sir had provided me a kit of super sockets Wilton for Christmas and I believe that I am served only once for the moment (bouhhh…) !!!

So for me to catch up, it will have these pretty little cupcakes when he comes home this evening at home ! Well I think that we miss a still… well, yes a cook tastes always what he does (and then I don’t want to poison him !) !

So, you want cupcakes ?!

Cupcakes with the cream cheese and cream of chestnuts {gluten-free}

Ingredients (for 6 cupcakes)

  • 130 g cream of chestnuts
  • 75 g of flour of chestnuts
  • 50 g of hazelnut butter
  • 30 g of sugar
  • 1 egg
  • 1 c. c. of baking powder

For the frosting

  • 130 g of cream cheese
  • 100 g cream of chestnuts
  • 1 tbsp of chestnut flour sifted

Description

Start by make the glaze by gently mixing the cream cheese, chestnut purée and the flour together and then refrigerate.

Preheat the oven to 180°.

Beat together the egg and sugar together until the mixture becomes foamy. Then add the chestnut purée and the hazelnut butter has melted.

Finally, add the flour and the baking powder over the preparation and mix intimately.

Pour into muffin moulds with boxes of paper.

Bake for 20 minutes.

Once muffins cools put the icing in a piping bag with a fluted tube and pochez the frosting over the muffins.

Decorate with cocoa powder.

Book cool if you do enjoy not now !

Written by Doc

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