Instructions

1. 1

   Preheat the oven to 175C and line a cupcake tray.

2. 2

   Cream butter and sugar, then add eggs gradually and beat until smooth.

3. 3

   Sift in flour and baking powder, then add milk to form a smooth batter.

4. 4

   Fill cups to 70%, bake 18-22 minutes, and cool completely.

5. 5

   Whip cream with powdered sugar to stiff peaks, then fold in chestnut paste and rum.

6. 6

   Pipe the cream in thin strands over each cupcake to create a Mont Blanc shape.

Tips

Nutrition (per serving)