Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/2 cup chestnut puree
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1/4 cup chocolate shavings
Special equipment needed:
- Cupcake pan
- Piping bag and tip
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk and vanilla extract, until everything is well combined.
5. Spoon the batter into the prepared cupcake pan, filling each liner about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Let the cupcakes cool completely before decorating.
8. In a medium bowl, whisk together the chestnut puree, heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Transfer the mixture to a piping bag fitted with a large star tip.
10. Pipe the chestnut cream onto the cooled cupcakes in a swirl pattern.
11. Sprinkle chocolate shavings over the top of each cupcake.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- Makes 12 cupcakes
Nutritional information:
- Calories: 280
- Fat: 14g
- Carbohydrates: 36g
- Protein: 3g
Substitutions for ingredients:
- Chestnut puree can be substituted with pumpkin puree or sweet potato puree.
- Heavy cream can be substituted with whipped cream or coconut cream.
- Chocolate shavings can be substituted with cocoa powder or chopped nuts.
Variations:
- Add a teaspoon of cinnamon to the batter for a warm and spicy flavor.
- Use a different type of nut puree, such as hazelnut or almond, for a different flavor profile.
- Add a tablespoon of rum or brandy to the chestnut cream for an adult twist.
Tips and tricks:
- Make sure the cupcakes are completely cool before decorating to prevent the chestnut cream from melting.
- If the chestnut cream is too thick, add a tablespoon of milk to thin it out.
- Use a piping bag and tip for a professional-looking decoration.
Storage instructions:
- Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Allow the cupcakes to come to room temperature before serving.
Presentation ideas:
- Serve the cupcakes on a decorative platter or cake stand.
- Dust the cupcakes with powdered sugar for a festive touch.
Garnishes:
- Chocolate shavings
- Chopped nuts
- Fresh berries
Pairings:
- Coffee
- Hot chocolate
- Tea
Suggested side dishes:
- Fresh fruit salad
- Cheese and crackers
Troubleshooting advice:
- If the cupcakes are too dry, try adding an extra tablespoon of milk to the batter.
- If the chestnut cream is too runny, try adding more powdered sugar to thicken it up.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and surfaces thoroughly before cooking.
Food history:
- Mont Blanc is a classic French dessert made with chestnut puree and whipped cream. It originated in the French Alps and is named after the highest mountain in Europe.
Flavor profiles:
- Sweet
- Nutty
- Creamy
Serving suggestions:
- Serve the cupcakes as a dessert or a sweet snack.
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Region: French