Panettone Cupcakes

• FOR THE CUPCAKES
• 11/2 cup Chestnuts ground up fine
• 1 cup Sugar
• 2 cups Flour
• 2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 1 Stick of Butter
• 3 Eggs
• 1 14 Oz. Can of Sweetened Condensed Milk
• 1 teaspoon Vanilla
• 1/2 cup Milk
• 1 cup Dried Berries
• FOR THE FROSTING
• 1 Stick of Butter
• 41/2 cup Powdered Sugar
• 1 teaspoon Almond Extract
• 3 tablespoons Milk

1. 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 smelled you've ever inhaled.
2. Turn off the heat on your butter and allow it to cool.
3. Head over to your mixer bowl and add your dry ingredients; the chestnuts, sugar, flour, baking powder, and salt.
4. Add in your wet ingredients; the eggs, condensed milk, vanilla, and milk and mix it together.
5. Combine in the cooled brown butter.
6. Last up, you'll fold in your dried fruit.
7. Cook up your cupcakes in an oven set to 350 degrees for about 25 minutes.
8. For the frosting you'll cream together the butter, powdered sugar, milk, and almond extract in your mixer.

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Taken from food52.com/recipes/8398-panettone-cupcakes (may not work)