Real Pistachio Cupcakes recipe
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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 ⅔ cup milk, at room temperature 2 teaspoons vanilla
Nutrition Info
- 175.3 caloriescarbohydrate: 20.9 gcholesterol: 46.8 mgfat: 9.1 gfiber: 0.7 gprotein: 3.2 gsaturatedFat: 4.3 gservingSize: -sodium: 150.6 mgsugar: 13.4 gtransFat: : -unsaturatedFat: : -
Directions Real Pistachio Cupcakes
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Blend pistachios with 1/2 cup sugar in a blender until finely ground.
Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl.
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.
Stir milk and vanilla extract together in a separate bowl.
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.
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.