Description
Delightful cupcakes that combine the rich, nutty flavor of pistachios with a creamy topping, perfect for special occasions or sweet indulgence.
Ingredients
- Butter (for greasing the mold)
- Flour (for dusting the mold)
- 60 g unsalted pistachios, shelled
- 110 g sugar
- 3 eggs
- 2 egg yolks
- 1 teaspoon baking powder
- A pinch of green food coloring (powdered)
- 80 g sugar for the cream
- 250 g cold cream cheese, cut into pieces
- 150 g cold mascarpone cheese, cut into pieces
- 80 g heavy cream (at least 30% fat, well chilled)
- A pinch of green food coloring (powdered) for the cream
Instructions
- Preheat the oven to 180°C. Grease a muffin tin with butter and dust it with flour. Set aside.
- Blend the pistachios and 110 g of sugar for 30 seconds on speed 10. Scrape down the sides and reserve 1 tablespoon for decoration.
- Add butter, eggs, and egg yolks to the bowl. Mix for 30 seconds on speed 3.
- Add flour, baking powder, and green food coloring. Mix for 30 seconds on speed 4.
- Spoon the mixture into the prepared tin, filling each cavity to ¾ full. Bake for 20-25 minutes at 180°C.
- Let the cupcakes cool for 10 minutes before removing them from the mold.
- For the cream: In a clean mixing bowl, add 80 g sugar and blend for 10 seconds on speed 10. Scrape down the sides.
- Add cream cheese, mascarpone, heavy cream, and green food coloring. Whip on speed 3 until a thick cream consistency is achieved.
- Place the cream in a piping bag fitted with a star tip. Decorate the cooled cupcakes and sprinkle with reserved pistachio sugar.
- Serve the pistachio cupcakes with cream as a dessert.
Notes
Make sure your ingredients are at room temperature before mixing for a smooth batter. Do not overmix to keep cupcakes light and fluffy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American