For the batter:
1/2 Cup of Flour
1/2 Cup of grated Hazelnuts or Almonds
1 Pinch of Salt
2 Tsp of Baking powder
1/3 Cup of Milk
1 Cup of Brown Sugar
1 Cup of Chestnut puree*
1/3 cup of Vegetable Oil or Butter
*You can make your own Chestnut puree with a food processor. Mix cooked Chestnuts with Sugar and a little bit of Water to a smooth mixture. With this paste you can make great Desserts.
Mix all the ingredients from the batter. Stir it for a while until you reach a smooth mixture.
Fill the cupcake cups 3/4 with the batter.
Bake the Mini’s for 15 minutes, the big ones for 20-23 minutes by 375 degrees F (190°Grad)
200g Chestnut puree
1/3 Cup Caster Sugar
Meringue for decoration or to crumble them up and sprinkle over the butter cream.
Mix a smooth mixture….Frost and enjoy!
These are gorgeous! Looking forward to seeing more of your recipes!!
Thank you April! 🙂