Pistachio Cupcakes with Vanilla Buttercream Frosting
This Pistachio Cupcake flavoured with real pistachios is soft and light. It pairs wonderfully with vanilla buttercream making it absolutely divine dessert to try. Pistachio lover or not u will absolutely love this cupcake.
Meet the Artist
Business Name: passionate_homechef
Artist Name: Neetha Venkatesh
An aspiring home baker, Neetha Venkatesh is a banker by profession but a cook and a baker by passion. Her passion has also fueled her interest in another hobby of photography, taking photos of her lovely baked goodies and mouth-watering cooking.
Ingredients
Pistachio Cupcake
- Butter 110grams
- Castor sugar 200grams
- Eggs 2
- Flour 133grams
- Pistachio Essence ½ Tsp
- Unsalted Pistachio 50 gms
- Baking Soda ½ tsp
- Green colour 1 drop
- Buttermilk 120ml
Vanilla Buttercream
- Unsalted Butter 230grams
- Powdered Sugar 640grams
- Vanilla Extract 1 Tsp
- Heavy cream/ Milk 2 Tbsp
- Salt ¼ tsp
Instructions
Pistachio Cupcake
- Pre heat the oven to 180C .
- Pulse the pistachios until finely chopped.
- Cream together Butter and Sugar.
- Add Eggs one by one and mix well until combined in a Bowl.
- Mix together Flour, Pistachios, Baking Soda.
- Add pistachio Essence, a drop of Green color to Buttermilk and mix well.
- Add the Wet ingredients and Dry ingredients to the Butter Mixture alternatively and combine well.
- Fill the Cupcake liners with 2/3 full and bake for 15-20 mins or until a toothpick inserted in the center comes out clean.
Vanilla Buttercream
- Whip Butter until smooth.
- Add powdered Sugar little by little and beat at low speed, repeat until all the sugar is added.
- Add vanilla extract and heavy cream, beat until you get desired consistency.
Pipe frosting onto cupcakes and sprinkle with chopped Pistachios.
Magazines Link
Find some interesting recipes by celebrity chefs in our July 2020 Volume 2 Issue 2
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