Recipe: Cup cakes with childhood flavors

Toast the pistachios after grinding them roughly.
Preheat your oven to 180°
Melt the butter and add the palm sugar then the eggs one by one. Add 50 grams of flour to which you will have mixed the baking powder. Add the coconut milk. Beat everything and gradually incorporate the rest of the flour. Incorporate the pistachios then the ginger that you will have cut into very fine pieces. Once the batter is homogenized, incorporate the more fragile candied chestnut pieces and simply give a few stirs to mix.
Place liners in silicone cup cake molds and fill the molds 2/3 of the height. Bake and cook for 30 minutes. The tip of a knife should come out dry.