Christmas time is like heaven to me and its my favorite time of the year! I had to find a way to turn chestnut cupcakes and pairing it with pomegranate seemed like a great combination with chocolate frosting cream.
Ingredients:
2 cups flour, sifted
2 eggs, beaten
200ml melted butter
100g , coarsely ground cooked chestnut
175ml granulated sugar
1 whole pomegranate (makes ½ cup of juice)
1 tsp cinnamon powder
1 tsp baking soda
1 tsp baking powder
¼ tsp saltsugar sprinkles and edible gold sprinkles, if desired
For Chocolate Cream Cheese Frosting:
1 bar or 100g Noir 72 % cacao (dark chocolate)
1 block cheese cream
1 cup caster sugar
2 tbsp softened butter
2-3 tbsp milk or whip cream
Preparation:
Ingredients:
2 cups flour, sifted
2 eggs, beaten
200ml melted butter
100g , coarsely ground cooked chestnut
175ml granulated sugar
1 whole pomegranate (makes ½ cup of juice)
1 tsp cinnamon powder
1 tsp baking soda
1 tsp baking powder
¼ tsp saltsugar sprinkles and edible gold sprinkles, if desired
For Chocolate Cream Cheese Frosting:
1 bar or 100g Noir 72 % cacao (dark chocolate)
1 block cheese cream
1 cup caster sugar
2 tbsp softened butter
2-3 tbsp milk or whip cream
Preparation:
1. Using the tip of a sharp knife, gently score a circle around the skin of the fruit. Cut the fruit into halves or quarters, then pull the fruit apart, working over a deep pan or large plate. Gently loosen the seeds with your fingers and tear away the bitter white part that segments. Some people bash a wooden spoon on the fruit but you lose too much juice. Using potato ricer this is the best way to squeeze and strain the pomegranate juice into a container. And there you have it! Use the juice for drinking or use these ruby jewels to adorn other recipes.
2. Preheat oven to 180°C, line cupcake 0r muffin pans with paper liners, set aside. Using an electric mixer, combine the flour, sugar, cinnamon, baking soda, baking powder, salt and mix on low speed until combined for about 2-3 minutes. Slowly add the eggs and butter beating after each addition. Stir in pomegranate juice until light and fluffy.
3. Mix in the chestnut until everything is well combined.
4. Scoop batter into baking cups filling about 2/3 full.
5. Bake for 20 minutes, once fully cooked, immediately remove the pans from the oven. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
6. Heat some water in the saucepan, then place a deep bowl over the top of the saucepan. Place the chocolate to be melted, broken into small pieces into the bowl.
7. Once the chocolate appears to have melted. Stir the melted chocolate well to ensure that it is completely smooth, remove the pan from the heat, it is ready for use in recipes.
8. Beat the cream cheese, butter and sugar in a electric mixer until soft. Add the milk or whipped cream, then gradually add the melted chocolate and mix until blended and creamy.
9. Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiraling motion onto the cup cakes. Decorate and grab some of your favorite holiday sprinkles.
