REAL PISTACHIO CUPCAKES
St. Patrick would certainly give his approval. Because these cupcakes are the real deal! No pudding mixes here, just roasted pistachios. A wonderfully not-too-sweet pale green cupcake that is sure to please. Easy and quick to make, too!
Provided by Candice
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 35m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Blend pistachios with 1/2 cup sugar in a blender until finely ground.
- Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl.
- Beat 1 cup sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the creamy butter mixture, thoroughly integrating each egg before adding the next.
- Stir milk and vanilla extract together in a separate bowl.
- Alternately stir flour mixture and milk mixture in small amounts into the butter mixture beginning and ending with the flour mixture; stir just until it comes together into a batter. Fold the ground pistachios into the batter. Spoon batter into the prepared muffin cups to about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the muffin cups for 5 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 20.9 g, Cholesterol 46.8 mg, Fat 9.1 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 4.3 g, Sodium 150.6 mg, Sugar 13.4 g
PISTACHIO AND CARDAMOM CUPCAKES
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F. Line a cupcake pan with 24 regular cupcake liners.
- Sift the flour, instant pistachio pudding, baking powder and cardamom into a bowl. Combine the buttermilk, sour cream and oil into another bowl and set aside. In the bowl of an electric stand mixer with the paddle attachment, cream the sugar and butter until the mixture is lighter in color and fluffy, about 7 minutes. Add the vanilla, almond and pistachio flavors. Add one egg at a time, scraping down the sides of the bowl after each addition. Turn the mixer to the lower speed, add the flour mixture and the buttermilk mixture, alternating between the two, beginning and ending with the flour. Lastly, fold in by hand, the salted chopped pistachios.
- Fill the prepared cupcake liners half full with batter and bake until golden and baked though, 25 minutes. Cool the cupcakes completely.
- For the date and honey filling: In a heavy-bottomed saucepan, combine the dates, honey, 1/4 cup water and cardamom together and cook until over medium-low heat until the mixtures becomes thicker, 10 to 15 minutes. Transfer the mixture to a dish and cool.
- For the orange cream cheese frosting: Whip the butter and cream cheese in the bowl of an electric mixer fitted with a paddle attachment at medium-high speed until the mixture is light and fluffy, about 5 minutes. Add the juice, orange extract, vanilla extract, salt and zest and beat until fully incorporated. Then lower the speed and add the powdered sugar incrementally and beat for 3 more minutes. Put the frosting into a pastry bag and cut 1/2 inch off the tip.
- To assemble: Using an apple corer, remove a piece of the cupcake from the center. Fill the cupcake with 1 teaspoon of the date and honey filling. Using a large round tip #809, pipe the orange cream cheese frosting and garnish with the toasted pistachios
PISTACHIO-RASPBERRY TEA CAKES
These pistachio-raspberry tea cakes are sure to satisfy your sweet tooth. They call for basic pantry staples like flour, sugar, and vanilla extract, plus fresh raspberries and slivered pistachios.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 15 standard or 36 mini cupcakes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line standard or mini muffin tins with paper liners; coat liners with cooking spray. In a food processor, finely grind shelled pistachios with the sugar and salt. Add butter, vanilla, and eggs: process until smooth. Add flour; pulse until just moistened and combined; do not overmix.
- Divide batter evenly among lined cups, filling each three-quarters full. Drop raspberries into batter (4 to 6 per standard cupcake; 2 per mini) and sprinkle with slivered pistachios (1/2 teaspoon per standard: 1/4 teaspoon per mini). Bake, rotating tins halfway through, until golden brown, about 28 minutes for standard cupcakes, 14 for minis. Transfer tins to wire racks to cool. Serve warm or at room temperature. Cupcakes can be stored up to 2 days at room temperature in airtight containers.
More about "pistachio cupcakes with raspberries recipes"
PISTACHIO CUPCAKES WITH RASPBERRIES – BAKING LIKE A CHEF
Web Mar 2, 2020 How to make pistachio cupcakes Preheat the oven to 340 F/170 C. To make the cupcake batter, sift the powdered (icing) sugar, …
From bakinglikeachef.com
Reviews 10Category CakesCuisine AmericanTotal Time 1 hr 45 mins
From bakinglikeachef.com
Reviews 10Category CakesCuisine AmericanTotal Time 1 hr 45 mins
- Preheat oven to 340 F/170 C. To make the cupcake batter, sift the powdered (icing) sugar, flour, salt, and baking powder in a bowl. Heat milk in a saucepan till about 104 F/40 C (or warm to touch) and set aside. Using an electric or a stand mixer, beat butter until it becomes creamy. Add sifted dry mixture and mix well. Gradually add a whole egg, egg whites (not mounted!), pistachio paste, and warm milk. Mix everything just to combine (do not overmix!)
- Butter a muffin pan. Pour/spoon about 2.5 oz. (70 g) of the batter into cavities - fill only 2/3 full. Bake for 30 minutes. Remove cupcakes from the oven and let cool for at least 30 minutes before assembling.
- even top of each cupcake with a serrated knife. Pour about one teaspoon of raspberry preserves on top and arrange fresh raspberries. Freeze the assembled cupcakes for 2 to 3 hours.
- , melt white chocolate in a microwave, add grapeseed oil, matcha green tea powder, and mix. Add chopped pistachios, and mix again. Let the chocolate glaze cool down to 80 F/27 C ( warm to the touch). Dip frozen cupcakes into the glaze and let the chocolate set at room temperature.
PISTACHIO PUDDING CUPCAKES - THE LITTLE KITCHEN
Web Jan 14, 2014 In a medium-sized mixing bowl, add flour, baking powder, salt and box of instant pudding. Whisk or mix together with a rubber …
From thelittlekitchen.net
Reviews 76Estimated Reading Time 4 minsServings 15Total Time 50 mins
From thelittlekitchen.net
Reviews 76Estimated Reading Time 4 minsServings 15Total Time 50 mins
PISTACHIO CAKE (DELICIOUSLY MOIST!) - SALLY'S BAKING …
Web Mar 12, 2018 2 cups ( 260g) unsalted pistachios (out of shells) 2 and 1/3 cups ( 275g) cake flour ( spooned & leveled) 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 3/4 cup (1.5 sticks; 170g) …
From sallysbakingaddiction.com
From sallysbakingaddiction.com
PISTACHIO RASPBERRY CAKE RECIPE - PISTACHIO CAKE LAYERS …
Web Freeze dried raspberries Rough chopped pistachios Buttercream Get Ingredients Powered by Instructions CAKE: Preheat oven to 300 degrees F (this is not a typo, lower temp makes for a smaller hump on top of the …
From thesugarcoatedcottage.com
From thesugarcoatedcottage.com
PISTACHIO CUPCAKES WITH RASPBERRY & CHANTILLY CREAM
Web Preheat oven to 350° F and place paper baking cups into a regular-size muffin/cupcake tin. In a large bowl, whisk butter with sugar. Add the eggs one by one and then add the vanilla. In a medium bowl, whisk the flour …
From americanpistachios.org
From americanpistachios.org
PISTACHIO AND RASPBERRY CUPCAKES | TASTY KITCHEN: A …
Web Refreshing Iced Ginger Lemonade. by ashley. This refreshing iced ginger lemonade packs a lot of punch in flavor and health benefits. Made wholesome ingredients like fresh ginger, lemon and raw honey.
From tastykitchen.com
From tastykitchen.com
PISTACHIO CUPCAKES WITH RASPBERRY BUTTERCREAM
Web May 24, 2020 2 cups shelled pistachios unsalted 2.5 cups cake flour sifted 1 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1.5 sticks salted butter at …
From rachelmakesitblog.com
Servings 12Total Time 1 hr 3 minsCategory Dessert
From rachelmakesitblog.com
Servings 12Total Time 1 hr 3 minsCategory Dessert
RASPBERRY PISTACHIO CAKE - A BEAUTIFUL PLATE
Web Jul 8, 2022 Transfer the pistachio flour to a medium mixing bowl. Add the all purpose flour, baking powder, and salt and whisk thoroughly to combine. Set aside. In a stand …
From abeautifulplate.com
From abeautifulplate.com
RASPBERRY, ROSE & PISTACHIO CUPCAKES - CUT OUT + KEEP
Web Mar 31, 2017 To make the buttercream, whip the butter for 1–2 minutes until soft. Add the icing sugar in 2 batches and whisk until fully combined. Add the milk and raspberry …
From cutoutandkeep.net
From cutoutandkeep.net
PISTACHIO CAKE WITH RASPBERRY FILLING AND FRENCH BUTTERCREAM
Web Feb 15, 2022 Pistachio Cake. Prepare three 6” round cake pans with cake goop or another preferred pan spray. Preheat your oven to 335ºF (168ºC). First, in the bowl of …
From sugargeekshow.com
From sugargeekshow.com
RASPBERRY PISTACHIO CAKE WITH MASCARPONE BUTTERCREAM
Web Apr 27, 2023 Make the Pistachio Cake Preheat the oven to 350°F/177ºC. Prepare three 6-inch (15cm) or two 8-inch (20cm) cake pans by spraying the sides with cooking spray …
From sugarandsparrow.com
From sugarandsparrow.com
PISTACHIO AND RASPBERRY CUPCAKES WITH MASCARPONE FROSTING
Web Preheat oven to 375°F. Line standard muffin tins with paper liners. Process whole pistachios, sugar, and salt in a food processor until finely ground.
From buffalofoodie.com
From buffalofoodie.com
MINI CUPCAKES WITH PISTACHIOS & RASPBERRIES | CANADIAN LIVING
Web Using wooden spoon, gently fold in raspberries and pistachios. Preheat oven to 350°F. Pour batter into 15 greased mini muffin cups, filling each about threequarters full. Bake …
From canadianliving.com
From canadianliving.com
PISTACHIO CUPCAKES WITH RASPBERRIES | PUNCHFORK
PISTACHIO CUPCAKES (WITH PISTACHIO BUTTERCREAM) - COOKING CLASSY
Web Jul 21, 2016 Instructions. For the cupcakes: Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking powder and salt for 20 seconds, set aside. …
From cookingclassy.com
From cookingclassy.com
PISTACHIO RASPBERRY CROISSANTS RECIPE | KITCHN
Web May 3, 2023 Instructions. Place 4 tablespoons unsalted butter in a medium bowl and let sit at room temperature until softened, 30 to 45 minutes. Meanwhile, coarsely chop 1/4 cup …
From thekitchn.com
From thekitchn.com
GLUTEN FREE PISTACHIO RASPBERRY ROSE CUPCAKES
Web 1 3/4 Cup packed finely ground raw, unsalted pistachios instructions below 1/2 tsp baking powder 1/2 tsp salt 1 1/4 tsp baking soda 3 large eggs 3/4 Cup canola oil 1 tsp vanilla …
From sisterssansgluten.com
From sisterssansgluten.com
RASPBERRY, ROSE AND PISTACHIO CUPCAKES - THESTAFFCANTEEN.COM
Web Mar 17, 2017 Preheat the oven to 170°C/gas 3. Place 18 cupcake liners in cupcake tins (or 48 mini cupcake liners in mini cupcake tins) and place three raspberries in the base …
From thestaffcanteen.com
From thestaffcanteen.com
PISTACHIO WITH RASPBERRY CUPCAKES RECIPE - FOOD.COM
Web 1 cup all-purpose flour 2 cups fresh raspberries Preheat oven to 375 degrees. Line standard muffin tins with paper liners. Process whole pistachios, sugar, and salt in a food …
From food.com
From food.com
EASY RASPBERRY JAM RECIPE - HOW TO MAKE RASPBERRY JAM - THE …
Web 1 day ago Step 1 In a large bowl, crush the raspberries using a potato masher. Stir in the lemon juice, ginger (if using), and salt. Set aside. Step 2 In a large saucepan, stir …
From thepioneerwoman.com
From thepioneerwoman.com
PISTACHIO RASPBERRY CUPCAKES - SEASON OF BAKING
Web Mar 14, 2021 Place the ground pistachios, flour, baking powder, and salt into a bowl and whisk together until blended. Add the sugar and butter to a stand mixer. Mix together …
From seasonofbaking.com
From seasonofbaking.com
You'll also love