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Pistachio cupcakes with honey vanilla buttercream...


Pistachio cupcakes are among my favorite. Since pistachios have a buttery, avocado-like taste, they work perfectly to balance out the sweetness of cupcake. Honestly, I'm finding it very difficult to explain what a pistachio cupcake tastes like; It tastes like... pistachio! {there is a very real possibility that I am not fully awake as I'm writing out this post...}

Regardless of my failure to creatively describe the taste of this tiny green nut, pistachio cupcakes are definitely a flavor you must try!





Pistachio Cupcakes with Honey Vanilla Buttercream...
  • 1 cup shelled pistachios (plus 1/3 cup for decorating)
  • 2 1/2 cups cake flour
  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 1 3/4 cups sugar
  • 1 tablespoon. vanilla extract
  • 1 large egg
  • 3 large egg whites, at room temperature
  • 1 1/2 cups ice cold water
  • 1/4 tsp. cream of tartar
Honey Vanilla Buttercream
  • 1 1/2 cups sugar
  • 1/3 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 1/3 cup heavy cream
  • 1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
  • 1 teaspoon pure vanilla extract
  • 3 tablespoon honey
Preparation
  • Preheat the oven to 325° F. Line muffin tins with liners.
  • In the bowl of a food processor, pulse the pistachios until they are coarsely chopped. Transfer about 2 tablespoons’ worth of the coarse pistachios to a large bowl. Continue to process the rest of the pistachios until they are almost powdery- but not a superfine dust. Stir the pistachio powder into the reserved coarse pistachios. Sift the flours, baking powder, baking soda and salt, together over the large bowl containing the pistachios mix. Stir to combine.
  • In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat until fluffy, about 3 minutes. Scrape down the bowl, add the whole egg, and beat until just combined. Turn the mixture to low.
  • In a measuring cup, make 1 1/2 cups ice water. Add the flour mixture to the mixer in three parts, alternating with the ice water, beginning and ending with the flour mixture. For each addition, turn the mixer to low to add ingredients, then up to medium speed for a few seconds until incorporated. Scrape down the bowl, then mix on low speed for a few more seconds.
  • In a medium bowl, whisk the egg whites and cream of tartar until soft peaks form (You can do this by hand. Don’t be intimidated, it should only take 2 to 3 minutes). Do not overbeat. Gently fold the egg whites into the batter.
  • Bake for 25-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Transfer the pans to a wire rack and let cool for 20 minutes. Turn the cupcakes out onto the rack and let cool completely.


For the honey vanilla buttercream

  • In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add milk and cream and cook over medium heat whisking occasionally, until the mixture comes to a boil and has thickened, about 10 to 15 minutes.
  • Transfer the mixture to the bowl of a standing mixer with paddle attachment. Beat on high speed until cool (this takes at least 7 to 9 minutes of mixing) then add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until frosting is light and fluffy, 1 to 2 minutes.
  • Add the vanilla and honey and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is proper consistency. If the frosting is too firm, set the bow over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.

{recipe via three many cooks}

enjoy...

1 comments:

Sara Campbell said...

Pistachio certainly is a hard flavor to describe... love your presentation here!
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