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.
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
Click here for printable recipe
2 comments:
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!
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