Montebianco cupcakes

Name: Montebianco cupcakes
Cuisine: French
Ingredients: 75 g/3 oz/6 tbsp butter, softened; 175 g/6 oz/¾ cup golden caster (superfine) sugar; 300 ml/½ pint/1¼ cups double (heavy) cream; 10 ml/2 tsp baking powder; 150 g/5 oz/1¼ cups plain (all-purpose) flour; 200 g/7 oz cooked and peeled whole chestnuts, ground; 4 eggs, separated; 15 ml/1 tbsp rum; 5 ml/1 tsp vanilla extract; 115 g/4 oz/1 cup icing (confectioners’) sugar; sifted cocoa powder, to dust; 10 ml/2 tsp caster (superfine) sugar

Preparation info

Makes
10

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

This recipe is based on a pudding called Marrons Mont Blanc in France and Montebianco in Italy: a sweetened chestnut purée covered in thick vanilla cream. Anyone with a sweet tooth and a love of chestnuts will find these little cakes especially delicious.

Ingredients

75 g/3 oz/6 tbsp butter, softened
175

Europe
Italy
France
Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Line the cups of a bun tin (pan) with paper cases.
Place the butter, caster sugar and icing sugar in a large bowl and beat until light and smooth using an electric mixer. Mix in the vanilla extract and rum. Beat t