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Mont Blanc Cupcakes
Mont Blanc Cupcakes is a modern British recipe for a classic cupcake of chestnut sponge topped with cream icing (frosting) that is based on the classic French mont blanc dessert cake. The full recipe is presented here and I hope you enjoy this classic French version of: Boîte au Chocolat aux Fruit.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
12
Rating: 
Tags : Vegetarian RecipesMilk RecipesBaking RecipesCake RecipesBritish Recipes
A
mont blanc is a classic French dessert cake of chestnut flour mousse. Here, this French classic is converted into an elegant but tasty cupcake.
Ingredients:
75g (3 oz) butter, softened
175g (6 oz) golden caster sugar
125g (4 oz) icing sugar
1 tsp vanilla extract
1 tbsp rum
4 eggs, separated
200g (7 oz) ground chestnuts
150g plain flour
2 tsp baking powder
For the Icing:
300ml double cream
1 tsp vanilla extract
2 tsp caster sugar
cocoa powder, for dusting
Method:
Combine 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 the rum.
Beat the egg yolks lightly then add as a thin stream to the creamed mixture. Continue beating until the mixture is extremely smooth. Stir in the ground chestnuts then fold in the flour (this should be sifted with the baking powder first).
In a clean and dry bowl, beat the egg whites until they form quite firm peaks then fold into the chestnut mixture with a metal spoon until evenly combine. Divide this mixture between the wells of a 12-well muffin tine lined with paper cases, filling no more than 3/4 full.
Transfer to an oven pre-heated to 180°C (350°F, Gas Mark 4) and bake for about 22 minutes, or until the cakes are golden brown on top and the tops are springy to the touch.
Remove from the oven and allow the cakes to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely before decorating.
For the topping, beat the cream with the vanilla extract and the caster sugar until they form soft peaks that just hold their shape. Turn this mixture into a piping bag fitted with a plain 5mm (1/4 in) diameter nozzle and pipe in tall swirls on top of the cupcakes.
To finish, dust very lightly with the cocoa powder and serve.
