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The original recipe with guaranteed success is for 12 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.
12-hole muffin tin (each hole approx. 7 cm in diameter), filled with muffin cases or greased
How it's done
Beat the butter, sugar, pear syrup, cinnamon and salt with the whisk on a hand mixer until light and creamy. Add the eggs one at a time, continue to whisk until the mixture becomes lighter in colour. Stir in the milk.
Mix the squash, flour, almonds and baking powder, stir into the mixture. Spoon the batter into the prepared muffin tin.
Bake for approx. 25 mins. in the centre of an oven preheated to 180°C. Remove the cupcakes from the oven, allow to cool a little, remove from the tin and leave to cool on a rack.
Using the whisk on a hand mixer, combine the cream cheese, chestnut puree and icing sugar. Transfer the mixture to a piping bag with a serrated nozzle (approx. 10 mm in diameter) and pipe onto the cupcakes.
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