Pistachio Cupcakes With Raspberries
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.
- Total Time: 1 hour, 45 minutes (plus chilling time)
- Yield: 12 1x
- Category: Cakes
- Method: Baking
- Cuisine: American
Ingredients
For the cupcake batter:
- 1 2/3 cups + 4 tablespoons (240 g) powdered (icing) sugar
- 1 /23 cups + 4 tablespoons (240 g) flour
- 1 pinch of salt
- 1 teaspoon baking powder
- 1/3 cup (80 g) milk
- 3.5 oz. (100 g) pistachio paste
- 8 oz. (230 g) butter, softened
- 1 whole large egg (50 g) whole eggs
- 4 tablespoons (60 g) egg whites (see note #2)
For the decoration:
- 18 oz. (510 g) fresh raspberries
- 3.5 oz. (100 g) seedless raspberry preserves
For the chocolate glaze:
- 10. 5 oz. (300 g) white chocolate
- 10 teaspoons (45 g) grapeseed oil
- 2.6 oz. (75 g) chopped pistachios
- 1 teaspoon matcha green tea powder
* If needed, please refer to Baking Conversion Charts.
Instructions
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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.
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Using an electric or 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!)
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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.
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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.
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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.
Notes
- Use room temperature ingredients that allow getting evenly textured batter.
- 60 g egg whites approximately equal to two raw fresh egg whites from medium size chicken eggs.
- While the pistachio paste gives a light green color to the batter, feel free to add 1 to 2 drops of green food coloring to brighten the cupcakes' green color.
- Purchase seedless raspberry preserves or pass your favorite raspberry jam/preserves through a mini strainer.
- Store these cupcakes in an airtight container and keep them in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 591
- Sugar: 44.2 g
- Sodium: 196 mg
- Fat: 34.8 g
- Saturated Fat: 16 g
- Carbohydrates: 66 g
- Fiber: 4.9 g
- Protein: 8.2 g
- Cholesterol: 63 mg