Chestnut cream cupcakes!

I have a problem when I go food shopping. Im a impulse buyer, and not for normal things like the latest cracker flavour or a new cleaning product. Nah, I do weird things like odd flavoured jellies and foods I cant even pronounce. I have to try them. I find that exciting. If I had passed over everything that looked or sounded weird, id never had pandan flavoured treats or the super yummy creamy custard apples, that at the time looked half rotten. This last shopping trip I found chestnut cream, It was tucked away next to the peanut butter, and Vegemite right next to the nutella. I had enjoyed the holidays with all the fresh chestnuts being roasted and cooked, that i had to have this. Absolutely amazing!

Chestnut Cupcakes

Makes Approx 12

( sorry Only metric measurements this time)

225g Chestnut Cream

160g Soft Butter

3 Eggs, beaten

160g Plain Flour

2 Tsp Baking Powder

6 Tbs Milk

                                                                                     

Frosting
170g  chestnut spread
225g heavy whipping cream
1 teaspoon brandy or rum

                                                                                     

Preheat oven to 170c/345F and put cupcake liners into a muffin tin. Whisk together the butter and chestnut cream  until pale and fluffy. Add the beaten eggs slowly and continue to mix. Sift in the flour, baking powder and fold in then add the milk and blend gently until combined. Fill your cupcake liners and bake for 25 - 30 minutes.
Frosting
Using a mixer whip your cream till its a thick fluffy topping. With a mixer, blending in the chestnut spread till full mixed and the cream is fluffed back up. Fold in your brandy/rum and decorate!
Enjoy!