Best Pistachio Cupcakes With Ghastly Green Glaze Recipes
PISTACHIO CUPCAKES
These soft and fluffy pistachio studded cupcakes are sure to be the hit of the party! They have a sweet, decadent, nutty flavor and the frosting is the perfect finishing touch. Finish with icing roses for a beautiful finish to a dainty cupcake.
Provided by Jaclyn
Categories Dessert
Time 50m
Number Of Ingredients 16
Steps:
- 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.
- In the bowl of an electric stand mixer whip together butter and sugar until pale and fluffy. Mix in eggs one at a time then blend in pistachio flavor and green food coloring (I used about 8 liquid drops).
- Add 1/3 of the flour mixture and blend on low speed until combined then blend in 1/2 of the milk, then mix in 1/3 of the flour mixture followed by remaining 1/2 of the milk. Add last 1/3 of the flour mixture and mix just until nearly combined.
- Remove bowl from stand mixer, add pistachios and fold mixture while scraping bowl to evenly incorporate pistachios and blend batter (don't over-mix).
- Divide batter among 12 paper lined muffin cups filling each 2/3 full (about 1/4 cup in each).
- Bake in preheated oven until toothpick inserted into center comes out clean, about 18 - 22 minutes. Remove from pan and cool on a wire rack 10 minutes then transfer to an airtight container to cool completely.
- For the pistachio buttercream frosting: In the bowl of an electric stand mixer whip butter until very pale and fluffy. Mix in heavy cream, pistachio flavor and powdered sugar. Whip until pale and fluffy.
- Pipe over cupcakes and sprinkle pistachios over top. Store in an airtight container.
Nutrition Facts : Calories 465 kcal, Carbohydrate 58 g, Protein 3 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 81 mg, Sodium 170 mg, Fiber 1 g, Sugar 41 g, ServingSize 1 serving
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 CANNOLI CAKE
This dramatic four-layer dessert is inspired by the flavors of Sicilian-style cannoli, which is stuffed with ricotta, chopped chocolate, and candied orange zest.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 4h10m
Yield Serves 12 to 16
Number Of Ingredients 18
Steps:
- Cake: Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line pans with parchment; butter parchment. Dust with flour, tapping out excess. In a food processor, finely grind pistachios. Remove and reserve 1/4 cup ground pistachios, then add flour, baking powder, baking soda, and salt to processor and pulse to combine.
- Beat butter with granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add orange-flower water; beat to combine. Beat in eggs and yolks, one at a time, thoroughly combining after each addition and scraping down bowl as needed. Add pistachio mixture in three batches, alternating with sour cream and beginning and ending with pistachio mixture.
- Divide batter evenly between cake pans; smooth tops with an offset spatula. Bake, rotating pans once, until tops spring back when lightly touched, 30 to 35 minutes. Transfer pans to a wire rack; let cool 10 minutes. Turn cakes out onto rack; remove parchment and let cool 1 hour. Wrap in plastic and refrigerate at least 1 hour and up to overnight.
- Filling: Meanwhile, combine ricotta and cream in bowl of food processor; process until smooth. Add salt, vanilla, cinnamon, and confectioners' sugar; process to combine. Transfer mixture to a bowl and stir in chopped chocolate and orange peel. Refrigerate in an airtight container at least 1 hour and up to 2 days.
- Cut each cake horizontally into 2 layers. Stack on a cardboard cake round or a plate; brush edges with melted chocolate, then pat some of reserved ground pistachios onto chocolate. Separate, then refrigerate in a single layer until set, 10 minutes. Place one cake layer on a cake stand, bottom-side down; spread 1 1/2 cups filling evenly over top, then place second layer on top. Repeat with remaining filling and cakes, finishing with a cake layer, bottom-side up. Refrigerate at least 1 hour and up to overnight. Sprinkle with confectioners' sugar and remaining reserved ground pistachios.
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