Italian Pistachio Cupcake With Buttercream Icing and Simple Sugar
Basic Information
- Servings: 12
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 28.34
- Health score: 1.00
- Weight Watcher points: 23.00
Summary
Italian Pistachio Cupcake With Buttercream Icing and Simple Sugar might be just the American recipe you are searching for. This recipe serves 12 and costs 78 cents per serving. This dessert has 471 calories, 6g of protein, and 25g of fat per serving. Head to the store and pick up almond powder, butter, icing sugar, and a few other things to make it today. It is brought to you by Foodista. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 19%. This score is rather bad. If you like this recipe, you might also like recipes such as Chocolate Roulade with Burnt Sugar Italian Meringue Buttercream, White Cupcake with Buttercream Frosting, and Lemon Cupcake with Blackberry Buttercream.
Ingredients
almond powder50 grams
butter50 grams- butter190 grams
cream30 grams
eggs4 large
flour75 grams
food coloring6 drops
icing sugar100 grams- icing sugar240
juice of lemon1
pistachios115 grams
sugar250 grams
vanilla extract0.5 teaspoon- vanilla extract1 tablespoon
Instructions
Step 1
How to proceed to the cupcake
Step 2
Preheat oven to 150C.Toast the pistachios in the oven for 10 minutes, let cool and chop.
Step 3
Mix the almond powder.
Step 4
Mix the butter and sugar in bowl, until mixture is light and creamy.
Step 5
Add the eggs one at a time, then vanilla extract, and mix the dye.Stir in gradually the powdered almonds, chopped pistachios and flour.Pull the mixture remained on the walls.Fill the muffin tins (*) and fill with the mixture up to 2/3.Cook for 40-50 minutes or until the tip of a knife will come out clean.
Step 6
Let the cupcakes cool completely.How to make the butter cream vanilla
Step 7
Stir with whisk the butter at room temperature with the first 100 grams of powdered sugar for 30 seconds, then add the cream and vanilla essence.
Step 8
Mix and medium speed for 4 minutes until mixture is smooth and creamy.United again, and gradually the powdered sugar was hitting for about 1 minute after each addition.At this point if you want you can add the food coloring, but not in this case.Continue to beat until the frosting reaches the perfect consistency to be spread easily.Use it immediately or store in an airtight box at room temperature up to 3 days.How to proceed with the icing sugar icing simple
Step 9
Stir with a fork 1 teaspoon lemon juice with the icing sugar.Continue to incorporate the lemon juice a little at a time, until the glaze will thicken while maintaining a liquid consistency (shall drain from the fork).Finish
Step 10
Cut the cupcake in half horizontally and open them.Fill each half with more than 1/2 tablespoon butter cream vanilla then replace the bottom half.Nappa then simply the icing sugar icing.This glaze will harden in a matter of 4/5 minutes
Step 11
As these cupcake should be cut before being filled, the paper cups is useless. Cook directly in the silicone molds - like my Silikomart of - or in the classic mold containing the paper cups, which will be deleted when the cupcake will be cold.
Categories
Cuisines: American
Dish Types: dessert
Diets: lacto ovo vegetarian