Panettone Cupcakes

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.

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

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.

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.

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.