Why do I love chestnut flour so much? It is a naturally gluten-free flour that is perfect for all types of baking. It is a great alternative to wheat based flour in any recipe. The dried chestnuts milled into a light brown powder have distinctive aroma and pleasing sweet taste and lift cakes into being something extraordinary, differing from usual consistency, having a very soft, crumbly texture.
The below recipe is a dairy-free version of my award winning Gluten-free Chestnut Cupcakes.
Ingredients (makes 12)
225 g sweetened chestnut puree
130 g soft coconut oil
30 ml coconut cream
Substitute for 3 eggs: Flaxseed (1 tablespoon of flaxseed oil+ 3 tablespoons water = 1 egg) or Potato Starch
(2 heaped tbsp potato starch = 1 egg) or Pureed Fruits (3 tablespoons of pureed fruit = one egg ) or Bananas
(½ pureed Banana, abt 1/4 cup = 1 egg)
1 tsp vanilla bean paste
170 g chestnut flour
2 ½ tsp baking powder
6 tbsp water
For the topping
120 g sweet chestnut puree
80 g coconut oil
500 g icing sugar
The lovely Jane Hatton is judging my winning cupcakes at the Cake International in Birmingham (photo from The Brititsh Baker – Copyright Rob Lawson Photography Limited 2010 )
Preheat oven to 175C (165C if fan oven). Mix the coconut oil and chestnut puree until it transforms into a pale and fluffy mixture. Add the chosen egg substitute 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 water 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 piping cream by mixing the remaining chestnut puree with the coconut oil and icing sugar. Pipe over the top of each cupcake, decorate by choice.
My award winning cupcakes were featured in the local Echo on 13 November 2013.