Real Pistachio Cupcakes (Pistachio Paste Recipe)

Published on February 12, 2020

This Pistachio Cupcake recipe is perfect for green holidays, pastel holidays, and whenever you’re feeling like a pistachio cupcake would hit the spot. Which around here might be any day of the year.

Real Pistachio Cupcakes

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!

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Total Time 55

Course Dessert, Snack

Cuisine Australian

Servings 4

Calories 870 kcal

Ingredients

¾ cup sugar
3 medium eggs
⅔ cup butter
1 tsp vanilla extract
1 ½ cup flour
½ cup cream cheese
3 ½ tbsp butter soft
1 tbsp icing sugar
1 tbsp pistachio paste
some almond paste white
some yellow food coloring optional

Instructions

Preheat oven to 400 degrees Fahrenheit.
In a bowl, whisk sugar and eggs together until the mixture whitens. Then add the melted butter and vanilla. Finally add the flour gradually.
Pour the mixture into cupcake baking sheet and bake for 20-25 minutes.
Remove the cupcakes and let cool thoroughly.
Meanwhile, vigorously whisk the cheese with the butter. Add the icing sugar and pistachio and mix it to obtain a homogeneous mixture. Place it in the refrigerator.
Prepare the almond paste flowers: take a small amount of almond paste, add a drop of yellow dye, and mix well. Form small balls (the same amount as the number of cupcakes you have) and set aside.
With the rest of white almond paste, form several small balls (you’ll need 4-5 for each yellow ball). To form a petal, just flatten a white ball, and pinch one of the edges. Stick 5 petals around a yellow ball to form a daisy.
Pour the icing in a pastry bag and decorate each cupcake. Finally, add a daisy. Chill before serving.

Keyword Cake, cupcake

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