I've also been clearing out the pantry looking for anything that needed to be used up. I found a bag of pistachios to use and went searching the net for a pistachio cupcake recipe. All the recipes I found called for flour, and a lot of them were just vanilla cupcakes with pistachios stuck on top of the icing. I had already used the last of the flour I had making fruit cakes for Christmas so I improvised an almond meal recipe.
Ingredients (makes 12 large cupcakes)
- 1 cup whole unsalted pistachios
- 1 1/4 cups sugar
- 1 teaspoon salt
- 4 ounces (1 stick) unsalted butter, softened
- 2 teaspoons pure vanilla extract
- 1 tablespoon rosewater
- 4 large eggs
- 1 1/2 cups almond meal
- 125g butter or nuttalex, softened
- 1 1/2 cups pure icing sugar, sifted
- 2 tsp rosewater
- Pink food colouring (optional)
- 1/4 cup crushed pistachios for decorating
- Preheat oven to 190 degrees.
- Using a food processor or blender, process the pistachios in small batches till finely ground.
- Combine the pistachios, almond meal, sugar, and salt in a food processor until finely ground.
- Mix in butter, vanilla, rosewater, and eggs, until smooth.
- Divide batter among cupcake liners.Bake about 30 minutes or till a knife poked into the centre of a cake comes out clean.
- Leave cakes in the tin to cool.
- Beat butter in a large mixer till smooth and and slightly lighter in colour.
- Mix in the icing sugar, 1/2 a cup at a time.
- Add in rosewater and food colouring and mix till smooth.
- Ice each cupcake and decorate each with a sprinkle of crushed pistachio.
The cakes were nice and moist and for an improvised recipe at 1 in the morning they turned out quite well. While tall swirls of icing always looks nicer on cupcakes, I personally think it would be too sweet to do with this cupcake.
Apologies for the camera phone photos. My camera died a while back and I haven't decided what I'm getting as a replacement yet.