Pistachio Cupcakes

15 Mar

Pistachio Cupcakes - Green for St. Patty's Day

Hello Sweets!

I have to apologize – I have not blogged since the 1st of March! I have no good excuse, but I have been so busy baking, and shipping orders. Not to mention, I was deathly ill the past 7 days! But I’m back and ready to share some awesome recipes with you.

Pistachio anyone??

I recently had a request for Pistachio cupcakes….I was initially terrified at the idea because I had never even tried to make these kind of cupcakes before. To my suprise however, I found a lovely recipe that took me no longer than 15 minutes to whip together. I don’t normally like pistachio muffins, cupcakes, or even pistachio’s in general – but these cupcakes are good!

So I hope you enjoy the recipe, because it is sure to impress anyone who bites into these little green cups of nuttiness.

Pistachio Cupcakes

(Adapted from Martha Stwearts Pistachio and Raspberry Recipe)

Makes 15

  • 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
  • 1 drop of green food coloring (if desired)

Directions

  1. Preheat oven to 375 degrees. Line standard muffin tins with paper liners.
  2. Process whole pistachios, sugar, and salt in a food processor until finely ground.
  3. Add butter, vanilla, and eggs, and process until smooth. Add flour, and pulse until just combined.
  4. Divide batter among muffin cups, filling each halfway. Bake for 24-28 minutes
  5. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 2 days.

I topped mine with the cream cheese frosting I use for my red velvet cupcakes – but any vanilla frosting would be just as yummy!! Enjoy!!

Stay Sweet,

xoxo Jill

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2 Responses to “Pistachio Cupcakes”

  1. Geni - Sweet and Crumby March 16, 2011 at 8:20 pm #

    HI Jill, so sorry you haven’t been well sweetie. The pistachio cupcakes are just in time for St. Patty’s Day! Yay for that because I, personally, LOVE pistachios. Have you ever tried rosewater in your cream cheese frosting? A teensy bit (1/2 – 1 tsp) would be nice with the pistachio flavored cake if you ever need a twist on yours.

  2. ambermartingale March 18, 2011 at 4:30 pm #

    These looked yummy.

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