St. Patrick would certainly give his approval. Because these cupcakes are the real deal! No pudding mixes here, just roasted pistachios. A wonderfully not-too-sweet pale green cupcake that is sure to please. Easy and quick to make, too!
Ingredients
- 1 cup roasted pistachio nut meats
- 1 ½ cups white sugar, divided
- ¾ cup all-purpose flour
- ¾ cup cake flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ¾ cup unsalted butter, at room temperature
- 4 large eggs
- 2/3 cup milk, at room temperature
- 2 teaspoons vanilla
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Step 2
Blend pistachios with 1/2 cup sugar in a blender until finely ground.
Step 3
Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl.
Step 4
Beat 1 cup sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the creamy butter mixture, thoroughly integrating each egg before adding the next.
Step 5
Stir milk and vanilla extract together in a separate bowl.
Step 6
Alternately stir flour mixture and milk mixture in small amounts into the butter mixture beginning and ending with the flour mixture; stir just until it comes together into a batter. Fold the ground pistachios into the batter. Spoon batter into the prepared muffin cups to about 2/3 full.
Step 7
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the muffin cups for 5 minutes before removing to cool completely on a wire rack.
Cook’s Notes:
I always triple-sift the dry ingredients together. I believe my cupcakes are lighter and more tender because of it. Give it a try!
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 175 | |
% Daily Value * | |
Total Fat9g | 12% |
Saturated Fat4g | 22% |
Cholesterol47mg | 16% |
Sodium151mg | 7% |
Total Carbohydrate21g | 8% |
Dietary Fiber1g | 3% |
Total Sugars13g | |
Protein3g | |
Vitamin C0mg | 1% |
Calcium44mg | 3% |
Iron1mg | 5% |
Potassium86mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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