• Home
  • Bake
  • Pistachio Cupcakes with Creamy Strawberry Frosting

Pistachio Cupcakes with Creamy Strawberry Frosting
Ode to the pistachio nut

0 0
Pistachio Cupcakes with Creamy Strawberry Frosting

Share it on your social network:

Or you can just copy and share this url

Ingredients

For the cupcakes:
200 g Pistachio nuts
200 g Plain flour
3/4 tsp Baking powder
1/4 tsp Baking soda
1/4 tsp Salt
115 g Butter at room temperature
200 g Granulated sugar
3 Egg whites at room temperature
2 tsp Vanilla extract
3/4 tsp Almond aroma
120 g Sour cream at room temperature
120 ml Whole milk at room temperature
For the strawberry frosting:
20 g Strawberries freeze dried
235 g Butter at room temperature
480 g Sugar
45 ml Cream
1 tsp Vanilla extract
Salt
Cuisine:

Ingredients

  • For the cupcakes:

  • For the strawberry frosting:

Directions

Share

Pistachio… An underrated flavour in the dessert world. Delicious cracked open and eaten on their own, but even better when they shine as the main flavour in cupcakes. Buttery and smooth, pistachios pair perfectly with almond and vanilla flavours– both of which are present in these cupcakes.

For quality pistachio flavour, let’s use quality nuts. We’ll grind the pistachios into fine little chips and chunks and pour directly into a vanilla almond cupcake batter. The batter will tint light green. The pistachios pieces become ultra soft inside the cupcake when baked. Plus, the pistachio pieces are so small. You won’t taste the actual chunks– just their impeccable flavour.

The vanilla cupcake batter + lots of pistachio crumbs + almond extract = a nutty and sweet cupcake. The pistachio flavour isn’t very strong. That’s because we are relying on just the actual nuts and not artificial pistachio flavour. You can certainly add artificial flavour if you’d like, but I love the light pistachio, delicious almond, and strong vanilla flavour balance in the recipe as written below.

On to strawberry frosting! It’s made with freeze-dried strawberries ground up into a powder. The reason we use freeze-dried strawberries in this strawberry frosting is because they deliver a natural strawberry flavour while, at the same time, do not mess up the texture of the actual frosting. Real strawberries, can end up curdling your frosting. And let’s avoid the artificial flavour route. J

And now the recipe: Pulse the pistachios in a food processor until ground up into fine crumbs. Set aside. Preheat the oven to 180°C. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 4 liners – this recipe makes about 16 cupcakes. Set aside.

Make the cupcakes: Whisk the flour, baking powder, baking soda, salt, and 3/4 cup of pistachio crumbs together. Reserve the rest of the pistachio crumbs for decoration.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Add the egg whites, vanilla extract, and almond extract. Beat on medium-high speed until combined, then beat in the sour cream. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.

Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.

Make the frosting: Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners’ sugar, strawberry powder, cream, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add a pinch of salt if frosting is too sweet. Decorate the cupcakes with the frosting and finish with a slice of strawberry.

 

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Crostata con savoiardi e frutti rossi
previous
Crostata con savoiardi e frutti rossi
Strawberry and Yoghurt Panna Cottas
next
Strawberry and Yoghurt Panna Cottas
Crostata con savoiardi e frutti rossi
previous
Crostata con savoiardi e frutti rossi
Strawberry and Yoghurt Panna Cottas
next
Strawberry and Yoghurt Panna Cottas

Add Your Comment