Gluten-free cupcakes with chestnut cream

1. Mix the ingredients for the dough by hand in a bowl and make a firm dough. We wrap it in food foil and leave it in the refrigerator for about 2 hours.

2. Prepare cupcake molds and fill each one with a thin layer of dough. The dough will puff up, so only a thin layer is enough!

3. Bake the filled molds at 190°C for about 12 minutes. When they start to turn pink, they are ready. Let it cool slightly and turn it out. Let the turned-out cupcakes cool properly before working with them.

4. Whip the Whipped Cream Delight in milk according to the instructions on the package. Whisk the grated chestnut puree into the whipped cream (let the frozen puree soften slightly, do not thaw completely).

5. Leave the filling in the refrigerator for a few minutes. Put a quarter of a teaspoon of jam, a banana wheel on each cupcake and press down. Spray the prepared whipped cream filling on the banana and decorate with a tangerine or any other fruit of your choice.

A good tip:
The molds do not need to be greased, because the dough is greasy enough.