Content on this page requires a newer version of Adobe Flash Player.

Get Adobe Flash player


Delectable Highlights:
This unique cup cake with crunchy diced water chestnut is a delicious dessert. Water Chestnut is a good source of dietary fiber, vitamins and minerals.


Makes 12 cups
Preparation time: 15 minutes
Total cooking time: 20 minutes

Butter x 120g
Caster sugar x 2/3 cup (160g)
Self-raising flour x 1½ cup (185g)
F&N NUTRIWELL Water Chestnut and Sugar Cane x ½ cup(125ml)
Vanilla sauce x 2 tsp
Eggs x 2
Water chestnuts, washed and de-skinned x 6 tbsp (approx. 8)

  1. Dice water chestnuts into fine pieces.
  2. Preheat the oven to moderate 180°C. Line a deep 12-hole shallow patty tin with paper cases.
  3. Place the butter, sugar, flour, juice, vanilla, F&N NUTRIWELL Water Chestnut and Sugar Cane and eggs in a bowl and beat with electric beaters on low speed for 2 minutes, or until well mixed.
  4. Increase the speed and beat for 2 minutes, or until smooth and pale.
  5. Stir in the water chestnuts. Divide among the cases and bake for 20 minutes, or until golden.
  6. Transfer to a wire rack to cool.


Avoid dicing water chestnuts into extremely fine pieces, larger dices can maintain the crunchiness.


Print Recipe