PEAR CUPCAKES WITH CHESTNUT CREAM AND COGNAC

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 2⁄3 cups (200 g) (7.1oz) flour

3⁄4 cup (165 g) (5.8oz) brown sugar

1 1⁄2 tsp baking powder

1⁄4 tsp salt

1⁄4 tsp cinnamon

1 orange

1 tsp vanilla extract

1⁄2 cup (65 g) (2.3oz) cornstarch

3⁄4 cup (165 g) (5.8oz) water

1⁄3 cup (70 g) (2.5oz) sunflower oil 6 tbsp (80 g) (2.8oz) olive oil

1 cup (200 g) (7.1oz) pear (2 pieces)

Cognac

FOR THE DECORATION

1 1⁄3 sticks (150 g) (5.3oz) margarine

1 3⁄4 (210 g) (7.4oz) icing sugar

2 tbsp cognac

1 cup (330 g) (12oz) chestnut puree

Marron glacé

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, salt, cinnamon, and baking powder). Pears, peeled and diced Peel the orange and grate it. Combine the cornstarch and water in a mixing bowl and add to the flour. Combine the sunflower oil, olive oil, orange peel, and vanilla extract in a mixing bowl. Mix with a whisk until the batter is smooth and even. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Top each cupcake with a little brandy and place them in the refrigerator for at least 3 hours.

To make the cream, whisk together the margarine and powdered sugar until smooth and lump-free. Add the cognac and chestnut puree in intervals. Continue beating until the cream is smooth and stable. Decorate each cupcake with a dollop of chestnut cream and a squirt of cognac. Serve each piece with a squirt of marron glacé.