M Y   N A T I O N A L   C U P C A K E   C H A M P I O N S H I P   2 0 1 3   F I N A L I S T   C R E A T I O N !

W I N N E R !!!!!!!!!

Chestnut flour is a naturally gluten-free flour that is perfect for any baking activity being a great alternative to wheat based flour. The dried chestnuts milled into a light brown powder have a distinctive aroma and pleasing sweet taste. It lifts cakes from everyday bakes into being extraordinary treats, differing from usual cupcakes, having a very soft, crumbly texture. Altogether baking with chestnut flour results in something SWEET, SPECIAL, UNIQUE and HEAVENLY…just like Alexandra. This special lady means a lot to me and I happily dedicate this unusual little dark, funny and strange… recipe to her in honour of the amazing talent in art Alexandra possesses…

Ingredients (makes 12)

Cupcakes

225 g sweetened chestnut puree

130 g soft butter

30 ml double cream

3 eggs

1 tsp vanilla bean paste

170 g chestnut flour

2 ½ tsp baking powder

6 tbsp milk

For the top

120 g sweet chestnut puree

80 g butter

80 g cream cheese

450-500 g icing sugar

Preparation

Preheat oven to 175C (165C if fan oven). Mix the butter and chestnut puree until it transforms into a pale and fluffy mixture. Add the eggs a little at a time, until incorporated. Sift in the flour and baking powder, using a large spoon to fold the flour in slowly. Add the milk when half of the flour is in.  Divide the mixture between the muffin cases and bake for 35-40 minutes.

When the cakes have cooled put a teaspoon chestnut puree on the top. Make up the butter cream by mixing the remaining chestnut puree with the butter, cream cheese and icing sugar. Pipe over the top of each cupcake, decorate by choice.