PISTACHIO CUPCAKES WITH RASPBERRIES

Pistachio Cupcakes with Raspberries image

Provided by Martha Stewart

Yield Makes 15

Number Of Ingredients 8

1 cup whole unsalted pistachios, plus 1/4 cup slivered or chopped
1 1/2 cups sugar
1 teaspoon salt
4 ounces (1 stick) unsalted butter, softened
2 teaspoons pure vanilla extract
4 large eggs
1 cup all-purpose flour
2 cups fresh raspberries

Steps:

Preheat oven to 375 degrees. Line standard muffin tins with paper liners. Process whole pistachios, sugar, and salt in a food processor until finely ground. Add butter, vanilla, and eggs, and process until smooth. Add flour, and pulse until just combined.
Divide batter among muffin cups, filling each halfway. Sprinkle with raspberries and slivered or chopped pistachios. Bake until firm and pulling away from liners, about 28 minutes. Let cool in tins on wire racks.