Chestnut cupcakes with an elderberry topping

150 g butter

120 g sugar

1 pinch of salt

2 eggs

1 tbsp kirsch

Put the butter in a bowl and mix until fluffy. Add the sugar and salt and continue to mix.

Add the eggs and kirsch and beat until the mixture is paler.

150 g chestnut purée

100 g white flour

1 tsp bicarbonate of soda

Add the chestnut purée, flour and bicarbonate of soda and mix briefly. Spoon the mixture into a piping bag.

Spray the muffin tin with non-stick baking spray, then pipe the mixture into the prepared muffin tin cups. Place the full muffin tin on the perforated cooking tray in the cold cooking space. Steam.

在 蒸汽 期间为 100 25 分钟°C

Allow the chestnut cupcakes to stand for about 3 minutes before gently turning them out of the tin. Allow to cool.

200 g butter

soft

100 g elderberry jelly

Put the butter in a bowl and mix until fluffy. Add the elderberry jelly spoon by spoon and stir until the mixture has a creamy consistency. Spoon the buttercream into a piping bag with a star nozzle. Pipe the buttercream in a circular pattern on top of the cupcakes. Serve immediately.