Panettone Cupcakes

Name: Panettone Cupcakes
Ingredients: FOR THE CUPCAKES:; 1 stick Butter (for The Cake); 1/2 cups Chestnuts, Ground Up Fine; 1 cup Sugar; 2 cups Cake Flour; 2 teaspoons Baking Powder; 1/4 teaspoons Salt; 3 whole Eggs; 14 ounces, weight Sweetened, Condensed Milk; 1 teaspoon Vanilla; 1/2 cups Milk (for The Cake); 1 cup Dried Berries; _____; FOR THE FROSTING:; 1 stick Butter (for The Frosting); 20-1/2 cups Powdered Sugar; 3 Tablespoons Milk (for The Frosting); 1 teaspoon Almond Extract

18 ingredients

5 steps

Ingredients

FOR THE CUPCAKES:
1 stick Butter (for The Cake)
1/2 cups Chestnuts, Ground Up Fine
1 cup Sugar
2 cups Cake Flour
2 teaspoons Baking Powder
1/4 teaspoons Salt
3 whole Eggs
14 ounces, weight Sweetened, Condensed Milk
1 teaspoon Vanilla
1/2 cups Milk (for The Cake)
1 cup Dried Berries
_____
FOR THE FROSTING:
1 stick Butter (for The Frosting)
20-1/2 cups Powdered Sugar
3 Tablespoons Milk (for The Frosting)
1 teaspoon Almond Extract

Directions

1

Start out by browning your butter. To brown butter you'll want to cook it on medium heat until it turns a golden brown color and emits the most amazing nutty delicious smell you've ever inhaled. Turn off the heat on your butter and allow it to cool.
2

Head over to your mixer bowl and add your dry ingredients; the chestnuts, sugar, flour, baking powder, and salt.
3

Add in your wet ingredients; the eggs, condensed milk, vanilla, and milk and mix it together. Add in the cooled brown butter. Last up, you'll fold in your dried fruit.
4

Put muffin papers in a muffin tin - this recipe makes around 20 cupcakes. Pour the batter into the muffin tin. Cook your cupcakes in an oven set to 350 degrees (F) for about 25 minutes.
5

For the frosting you'll cream together the butter, powdered sugar, milk, and almond extract in your mixer. Pipe or spread frosting onto cooled cupcakes.