Chestnut Cupcakes

First place the butter and the 150g of creme de marrons into a medium sized bowl and whip them together until you get a pale and fluffy mixture that easily drops off the spoon (this is quicker with an electric hand whisk but can be done with a wooden spoon).

Then add the eggs a little at a time, beating thoroughly efter each addition.

Sift the chestnut flour with the baking powder and use a large metal spoon to cut and fold the flour into the mixture, gradually adding the milk when about half is folded in.  Divide the mixture as evenly as possible between the muffin cases and bake on the centre shelf of the oven for 35-40 minutes, or until they feel springy in the centre.  Transfer to a wire rack.  When the cakes have completely cooled, make up the topping by mixing the remaining creme de marrons with the mascarpone and spreading it equally over each cake.  Then decorate with three slices of marron glace on each and a light dusting of icing sugar.

These are best eaten as fresh as possible, and if you make them a day or so in advance it's best to put the topping on about half an hour before serving.