Boiled Chestnut Cupcakes
Boiled Chestnut Cupcakes

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, boiled chestnut cupcakes. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Boiled Chestnut Cupcakes is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Boiled Chestnut Cupcakes is something which I’ve loved my whole life.

Creamy and sweet boiled chestnuts is one of the most delicious and easy fall snacks you can make at home. Cooked chestnuts in general are very characteristic of fall (October, November). Sometimes, depending on the region, you can still enjoy chestnuts even during December.

To begin with this recipe, we must prepare a few ingredients. You can have boiled chestnut cupcakes using 7 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Boiled Chestnut Cupcakes:
  1. Prepare 100 grams Cake flour
  2. Get 100 grams White sugar
  3. Make ready 1/2 tsp Baking powder
  4. Prepare 2 Eggs
  5. Take 3 drops Vanilla extract
  6. Make ready 100 grams Margarine or butter (unsalted)
  7. Get 10 Boiled chestnuts

Wash the chestnuts well and drain. Make a horizontal cut in each chestnut. Drain the water and remove the skin while they are still warm as the inside skin will come off easier. Alternatively, cut them in half and remove/eat the fruit with a small teaspoon.

Instructions to make Boiled Chestnut Cupcakes:
  1. Slice the unpeeled boiled chestnuts in half. Scoop the insides into a bowl. Mash roughly.
  2. Sift flour into a bowl. Add baking powder and sugar, then mix.
  3. Add beaten eggs and vanilla extract. Mix until any flouriness is gone.
  4. Add melted margarine (or butter) in a few batches. Stir thoroughly.
  5. Add the chestnuts and mix fully. Cover with plastic wrap and chill in the fridge for 20 minutes. Preheat the oven to 200℃/392F.
  6. Scoop the dough and fill to about 80% of the cupcake liners. Bake at 180℃/356F for 20 minutes (or until the surface is golden brown).

It calls for two types of short grain rice, boiled chestnuts, sesame seeds and a sprinkle of salt. When it comes to desserts, chocolate and chestnuts sing. For this cake the chestnuts are roasted whole before being cut up into chunky pieces and blended into the batter. Mash roughly to contain the nutty texture of the chestnuts. Let them sit for a day for a moister taste.

So that is going to wrap it up for this special food boiled chestnut cupcakes recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!