Mont Blanc Cupcakes

Serves: 
12
Cook: 
25 Minutes
Prep: 
35 Minutes + Cooling
Ingredients: 

75g Softened Butter

175g Caster Sugar 

125g Icing Sugar

1 tsp Vanilla Essence

1 tbsp Rum

4 Eggs, separated

200g ground chestnuts

150g Flour

2 tsp Baking powder

 

For the topping:

300ml Dewfresh Cream

1 tsp Vanilla Essence

2 tsp Caster Sugar

Cocoa powder, to dust

 

Method: 

1) Preheat the oven to 180ºC. Line a 12-hole muffin tin with paper cases. Place the butter, caster sugar and icing in a large bowl and beat until light and smoothuing an ekectric mixer. Mix the vanilla extract and rum.

2) Beat the egg yolks lightly and add them in a thin stream, beating well until the mixture is extremely smooth. Add the ground chestnuts and beat them in, then fold in the flour sifted together with the baking powder.

3) In a separate bowl, beat the egg whites into fairly firm peaks and fold them lightly into the chestnut mixture until evenly combined. Fill the cups three-quarters full with the cake mixture, and bake for for 20 -25 minutes, until the cakes are golden and the centre feels springy. Remove from the oven. Leave the cakes in the tins for 5 minutes to cool, then turn out onto a wire rack and leave them to cool completely.

4) To make the topping, beat the cream with the vanilla extract and caster sugar into soft peaks that hold their shape. Transfer to a large piping bag fitted with a plain 5mm nozzle and pipe into tall swirls. To finish, dust the cream very lightly with sifter cocoa powder.

ENJOY