Apricot chestnut cupcakes

Discover the exquisite blend of apricots, chestnuts, and honey in our delightful cupcakes.

Recipe for 12 pieces

Ingredients:

Cupcakes:

150 g liquid honey
1 sachet of vanilla sugar
200 g soft butter
3 eggs
250 g flour
2 teaspoons baking powder per 100 g nectaflor soft chestnuts and apricots, chopped

Topping:

100 g powdered sugar
150 g soft butter
150 g double cream cheese, at room temperature nectaflor soft chestnuts or soft apricots for garnish

Preparation:

Preheat the oven to 180 degrees. Line a muffin tin with baking cases.
In a bowl, beat honey, vanilla sugar and butter for 5 minutes. Then gradually add the eggs. Sift over the flour and baking powder and mix in. Finally add the chestnuts and apricots.
Divide the batter into the prepared molds.
Bake the cupcakes in a 180 degree oven on the middle shelf for about 20 minutes. Let cool down.
For the topping, beat the powdered sugar and butter in a bowl for 5 minutes. Finally fold in the cream cheese. Pour the mixture into a piping bag. Pipe the cream cheese topping decoratively onto the cupcakes and garnish with chestnuts or apricots if desired.