I can’t help but feeling that these delightful little cupcakes from Delia Smith’s ‘Happy Christmas’ book need a blog post devoted entirely to them. They are in an altogether more grown-up league than your usual run of the mill cupcakes, though they too have their own special place in my heart of course.
Can one have an ‘adult’ cupcake? If so, then these are they.
Tender, mildly chestnut flavoured, not too sweet sponge, topped with a glorious combination of mascarpone and sweetened chestnut puree and topped with heavenly, indulgent marron glace..
Too special to be shared with the children.
Did I really just say that?
Well, when you see the price of these little beauties (only 6 of the little darlings in this box!) You may understand my reluctance.
Delia’s Chestnut Cupcakes
Adapted from her book ‘Delia’s Happy Christmas’.
150g creme de marrons (sweetened chestnut puree)
110g butter, very soft
2 eggs, beaten
110g chestnut flour (about as elusive as the Scarlet Pimpernel! So I used plain flour)
1 and a half tsp baking powder
4 tbsp milk
For the topping:
100g creme de marrons
200g light mascarpone
3 marrons glace, thinly sliced
1 tsp icing sugar
Preheat oven to 170deg.C or 150deg.C if you have a fan oven.
1. Whip the butter and 150g creme de marrons until you get a beautiful pale and fluffy mixture.
2. Add the eggs a little at a time, until incorporated.
3. Sift in the flour and baking powder, using a large metal spoon to cut and fold the flour in.
4. Add the milk when half of the flour is in.
5. Divide the mixture between the muffin cases and bake for 35-40 mins.
6. When the cakes have cooled make up the topping by mixing the remaining chestnut puree with the mascarpone.
7. Spread or pipe over the top of each cupcake, decorate with the marron glace and a light dusting of icing sugar (and in my case, pretty little gold and silver balls)
Marks out of ten? 10!
Would I make these again? I’m already planning the next time….
Would I do anything differently? I’m still trying to find chestnut flour, then I’ll let you know!
Thanks for a wonderful recipe Delia! I’m very impressed.