CHESTNUT CUPCAKES – GLUTEN-FREE

Chestnut Cup Cakes - Gluten-free

Gluten-free Friday is back after last week’s pause, I have something for you today that surprised even me, I couldn’t stop eating these little finger food sized chestnut cupcakes, sweet with a smoky tinge and a slightly chewy texture, they are not like normal cupcakes because they are both fluffy and sticky at the same time. Chestnuts are big here in Tuscany, in the autumn there are innumerable chestnut festivals all over the region and it is easy to find chestnut flour and dried chestnuts during the year. If you buy chestnut flour and don’t use it up relatively quickly, I recommend to keep it in the freezer as it keeps longer there.

Chestnut Cup Cakes - Gluten-free

The most common chestnut recipe, apart from roasted and boiled chestnuts, is castagnaccio which is gluten-free (I have posted two versions of it, one sweet ages agosavoury one this autumn.) but I also use it for cakes and focaccia. This is the first time I have used it to bake something gluten-free (apart from castagnaccio) but it will not be the last time!

Chestnut Cup Cakes - Gluten-free

CHESTNUT CUPCAKES – GLUTEN-FREE

3 eggs
225 ml/0,95 cup demerara sugar
75 ml oil, a mild extra-virgin is good otherwise use rice or canola oil
75 ml/0,3 cup corn starch
300 ml/1,2 cup chestnut flour
1 pinch salt
1 tsp baking powder
3 tblsp raisins, optional. If you do small cupcakes like I did, chop the raisins!

- Whisk eggs and sugar fluffy in a bowl before adding the oil and the raisins, mix well.
- Mix chestnut flour, corn starch and baking powder and sift it into the bowl. Stir very well.
- I suggest you to grease the forms you are going to use as the finished cupcakes have a tendency to stick, not badly but still.
- Bake in a pre-heated oven (175°C/350°F), small ones for 5-7 minutes, bigger ones 10-12 minutes but as always, it’s best to check them with the toothpick test!

Chestnut Cup Cakes - Gluten-free

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