Boiled Chestnut Cupcakes

Boiled Chestnut Cupcakes

The nutty texture of chestnuts makes this moist cake really appetizing! The outside is crispy when they're freshly out of the oven.

Ingredients: 12 cupcakes

Cake flour
100 g
White sugar
100 g
Baking powder
1/2 teaspoon
Vanilla extract
3 drops
Margarine or butter (unsalted)
100 g
Boiled chestnuts


1. Slice the unpeeled boiled chestnuts in half. Scoop the insides into a bowl. Mash roughly.
2. Sift flour into a bowl. Add baking powder and sugar, then mix.
3. Add beaten eggs and vanilla extract. Mix until any flouriness is gone.
4. Add melted margarine (or butter) in a few batches. Stir thoroughly.
5. Add the chestnuts and mix fully. Cover with plastic wrap and chill in the fridge for 20 minutes. Preheat the oven to 200℃/392F.
6. Scoop the dough and fill to about 80% of the cupcake liners. Bake at 180℃/356F for 20 minutes (or until the surface is golden brown).

Story Behind this Recipe

I received boiled chestnuts as a gift.