Pistachio Cupcakes

Real Pistachio Cupcakes (Pistachio Paste Recipe)

Published on February 12, 2020

Servings: 4

Minutes: 55

Calories: 870

Description:

This is 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 just be any day of the year. 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!

Ingredients:

  • 3/4 cup (150 grams) sugar
  • 3 eggs
  • 2/3 cup (150 grams) butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190 grams) flour
  • 1/2 cup (120 grams) cream cheese
  • 3 1/2 tablespoons (50 grams) butter (soft)
  • 1 tablespoon icing sugar
  • 1 tablespoon pistachio paste
  • almond paste (White)
  • yellow food coloring (optional)

Preparation:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a bowl, whisk sugar and eggs together until the mixture whitens. Then add the melted butter and vanilla. Finally add the flour gradually.
  3. Pour the mixture into cupcake baking sheet and bake for 20-25 minutes.
  4. Remove the cupcakes and let cool thoroughly.
  5. 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.
  6. 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.
  7. 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.
  8. Pour the icing in a pastry bag and decorate each cupcake. Finally, add a daisy. Chill before serving.
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