Gluten Free Cranberry Chestnut Buns
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
6
- For the cupcakes
- ½ cup Chestnut flour (heaped)
- ½ cup sugar
- ¼ cup butter
- 1 large egg
- ¾ tsp Baking powder
- 1 Tbsp milk
- For the chestnut buttercream
- 2 ozs Chestnut cream (or paste)
- 2 ozs unsweetened Chestnut puree
- ½ cup unsalted butter
- ½ cup powdered sugar
- ½ tsp vanilla extract
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 6 bun tins.
2.
Sift the flour into a mixing bowl. Add the remaining ingredients and whisk until well blended.
3.
Spoon into the tins and bake for 10-15 minutes until a skewer inserted into the centre comes out clean. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
4.
For the chestnut buttercream: beat together the chestnut paste and chestnut puree until smooth. Add the butter and beat again.
5.
Sift in the icing sugar and add the vanilla extract. Beat well until smooth.
6.
Spoon into a piping bag with a star nozzle and pipe a swirl on top of each cake.
7.
To decorate: put the cranberries, sugar and orange juice in a pan and stir over a low heat until the sugar has dissolved.
8.
Bring to a boil and simmer, uncovered for 5-10 minutes, stirring from time to time until the cranberries begin to soften and burst. Leave to cool.
9.
Arrange the cranberries around the chestnut cream.
