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.

Dampning 100°C i 25 Min.

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.