Topped with fresh raspberries and glazed with chocolate, these delicious pistachio cupcakes are fantastic for green holidays, birthday parties, and whenever you feel like eating a pistachio dessert.
For the cupcake batter:
For the decoration:
For the chocolate glaze:
* If needed, please refer to Baking Conversion Charts.
Preheat oven to 340 F/170 C. To make the cupcake batter, sift the powdered (icing) sugar, flour, salt, and baking powder in a bowl. Heat milk in a saucepan till about 104 F/40 C (or warm to touch) and set aside. Using an electric or a stand mixer, beat butter until it becomes creamy. Add sifted dry mixture and mix well. Gradually add a whole egg, egg whites (not mounted!), pistachio paste, and warm milk. Mix everything just to combine (do not overmix!)
Butter a muffin pan. Pour/spoon about 2.5 oz. (70 g) of the batter into cavities - fill only 2/3 full. Bake for 30 minutes. Remove cupcakes from the oven and let cool for at least 30 minutes before assembling.
To assemble cupcakes, even top of each cupcake with a serrated knife. Pour about one teaspoon of raspberry preserves on top and arrange fresh raspberries. Freeze the assembled cupcakes for 2 to 3 hours.
To make the chocolate glaze, melt white chocolate in a microwave, add grapeseed oil, matcha green tea powder, and mix. Add chopped pistachios, and mix again. Let the chocolate glaze cool down to 80 F/27 C ( warm to the touch). Dip frozen cupcakes into the glaze and let the chocolate set at room temperature.
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