Crack open the secret to a dessert that’s truly ‘nut’ your average cupcake – the pistachio cupcake. This little gem, with its roots in the Middle East, is a delightful twist on the classic cupcake. Get ready to go nuts over its unique, rich flavor and charming green hue!
Yield: 12 cupcakes
Baking time: 20-25 minutes
Ingredients:
1/2 cup (113 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups (190 grams) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (120 ml) milk
1/2 cup (60 grams) finely chopped pistachios
For the frosting:
1/2 cup (113 grams) unsalted butter, softened
2 cups (250 grams) powdered sugar
1/4 cup (60 ml) milk
1/2 cup (60 grams) finely chopped pistachios
Steps:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, then stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients.
6. Stir in the chopped pistachios.
7. Fill the cupcake liners 2/3 full with the batter.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. While the cupcakes are cooling, make the frosting. Beat the butter until creamy, then gradually add the powdered sugar and milk. Stir in the chopped pistachios, leaving a handful for decoration.
11. Once the cupcakes are completely cooled, frost them with the pistachio frosting and sprinkle the remaining pistachios on top. Enjoy!
