Chestnut Buckwheat Cupcakes
Chestnut buckwheat cupcakes, fluffly cupcakes with buckwheat and cinnamon!
Ingredients
- 2 oz buckwheat flour (55 g)
- 2,5 oz cooked chestnuts (70 g)
- 6 tbsp brown sugar
- 1,5 oz unsalted butter (45 g), soft
- 3 tbsp cream
- 1 medium egg
- ½ vanilla bean
- ½ tsp baking powder
- ground cinnamon
- salt
Instructions
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Add the cooked chestnuts (or sweetened chestnut puree if using) and cream to a blender.
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Blend until you get a rough mixture. Then add the brown sugar and soft butter: only add 2 tablespoons of brown sugar if you are using sweetened chestnut puree!
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Then blend the ingredients for a about 30 seconds until you get a smooth mixture. Then add the seeds of the vanilla bean, the buckwheat flour, baking powder, egg and a pinch of salt and ground cinnamon.
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Blend well again for a few seconds or until you end up with a sticky brownish cake batter. Line a muffin tin with 4 paper cupcake casings and divide the cake batter evenly over them.
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Bake the chestnut cupcakes in a preheated oven at 356°C (180°C) for about 30 minutes until they have risen beautifully. Then take them out of the hot oven and let them cool down fully in the muffin tin.
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Prepare your favorite frosting in the meantime. Pipe the frosting on top of the cupcakes but only when they are fully cooled or the frosting will melt.
