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Wednesday, January 19, 2011

Pistachio-Raspberry Tea Cakes

I recently got myself Martha Stewart's Cupcakes, and after poring over it in bed for several nights, decided this was the first recipe I wanted to try. And that is saying something because I love frosting, and these are one of the few unfrosted cakes. They just looked and sounded so good. I adore pistachios but have not baked with them much, so I was thrilled to see them sprinkled on top as well as a whole cup of them ground up in the batter.

Which, by the way, is nearly the simplest batter on earth to make. All the regular stuff you have around plus pistachios and raspberries. Both of which are delicious, and also happen to be festive if it's Christmas, but if not, make them anyway.I did fear for a moment, these being called "tea cakes", that they might have the old British crumb I talked about here. But, happily, Martha is very American so these are sweet, moist and surprisingly substantial, almost like a custard with a cakey crumb. Mmm, just superb. Bodes well for the rest of the book.Pistachio-Raspberry Tea Cakes
Nonstick cooking spray
1 cup unsalted shelled pistachios
1 1/2 cups sugar
1 tsp salt
1/2 cup unsalted butter, room temperature, cut into pieces
2 tsp pure vanilla extract
4 large eggs
1 cup all-purpose flour
1 to 2 containers (6 ounces each) fresh raspberries
1/4 cup slivered or chopped pistachios, for sprinkling

1. Preheat oven to 375. Line standard or mini muffin tins with paper liners; coat liners with cooking spray (I didn't do this, they came out fine.)

2. In a food processor, finely grind shelled pistachios with sugar and salt. Add butter, vanilla, and eggs; process until smooth. Add flour; pulse until just moistened and combined (do not overmix.)

3. Divide batter evenly among lined cups, filling each 3/4 full. Drop raspberries into batter (4 to 6 per standard tea cake; 2 per mini) and sprinkle with slivered pistachios. Bake, rotating tins halfway through, until golden brown, about 28 minutes for standard cupcakes, 14 for minis. Transfer tins to wire racks to cool. Serve warm or room temperature. Cakes can be stored up to 2 days at room temperature in airtight containers. Makes 14 standard or about 36 mini cupcakes
Recipe from Martha Stewart's Cupcakes

Click here for printable recipe


kat said...

i too just got martha's cupcakes.

i can recommend the giant ding dongs, and the smores ones.

i made the lemon curd guys, and they were pretty dry day 2 - not sure if that's me or her. i had high hopes, but they were just too dense.

happy cupcaking!

Colleen said...
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