MONTEBIANCO CUPCAKES

INGREDIENTS (makes 10)

75g (3oz) butter, softened; 175g (6oz) golden caster sugar; 115g (4oz) icing sugar; 1tsp (5ml) vanilla extract; 1tbsp (15ml) rum; 4 eggs, separated; 200g (7oz) cooked and peeled whole chestnuts, ground; 150g (5oz) plain flour; 2tsp (10ml) baking powder

For the topping:

300ml (½ pint) double cream; 1tsp (5ml) vanilla extract; 2tsp (10ml) caster sugar; sifted cocoa powder, to dust

METHOD

1. Preheat the oven to 180°C/ 350°F/Gas 4. Line the cups of a bun tin with paper cases.

2. Place the butter, caster sugar and icing sugar in a large bowl and beat until light and smooth using an electric mixer. Mix in the vanilla extract and rum.

3. Beat the egg yolks lightly and add them in a thin stream, beating well until the mixture is very smooth.

4. Add the ground chestnuts and beat them in, then fold in the flour sifted together with the baking powder.

5. In a separate bowl beat the egg whites into fairly firm peaks and fold them lightly into the chestnut mixture until evenly combined.

6. Fill the cups three-quarters full with the cake mixture, and bake for 20–25 minutes, until golden and the centres feel springy. Remove from the oven.

7. Leave cakes in tins for five minutes to cool, then turn out on to a wire rack to cool.

8. To make the topping, beat cream with vanilla extract and caster sugar into soft peaks that hold their shape.

9. Transfer to a piping or pastry bag fitted with a plain 5mm (¼in) nozzle. Pipe into tall piles on top of the cakes.

10. To finish, dust the cream with sifted cocoa powder.