Cooking Instructions
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Step 1
Put the
Butter (150 g)
in a bowl and mix until fluffy. Add the
Granulated Sugar (120 g)
and
Salt (1 pinch)
and continue to mix.
Step 2
Add the
Black Forest Kirschwasser (15 mL)
and
Eggs (2)
and beat until the mixture is paler.
Step 3
Add the
Mehl (100 g)
,
Chestnut Purée (150 g)
, and
Baking Soda (5 g)
and mix briefly. Spoon the mixture into a piping bag.
Step 4
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.
Step 5
Steaming 100°C for 25 Mins
Step 6
Allow the chestnut cupcakes to stand for about 3 minutes before gently turning them out of the tin. Allow to cool.
Step 7
Put the
Butter (200 g)
in a bowl and mix until fluffy. Add the
Elderberry Jelly (100 g)
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.
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