Summer break is going fantastically so far! I've renewed my driver's license, shopped for some necessities, and ate so much BBQ the dress I was planning on wearing to my cousin's wedding tomorrow doesn't fit. I guess I'm going to need a really long run this morning... It's not my fault. Wednesday was too much fun. I shared in a wonderful luncheon my co-workers put on for me as a goodbye party and then I drank several frozen pink lemonades afterwards. Plus, in order to stay at our table we had to keep ordering appetizers. Pretzels and spinach dip are too tasty to resist! Needless to say, I've been eating and drinking A LOT this past month, there are so many events to celebrate at the end of the school year!
And if you couldn't tell from this past week's postings, I've been baking a pleura of cupcakes. There are so many spring birthdays to celebrate and of course I need to sample all the cupcakes to make sure they reach my high standards. Monday I posted a light and fresh strawberry cupcake recipe and on Wednesday I posted colorful funfetti cupcakes. Just wait and see what I have this upcoming Monday!
These pistachio cupcakes with chocolate frosting were a belated birthday treat for Tom. Tom is a great coworker who always has a kind word and helping hand. He works his butt off to make sure his students learn as much science as they can, all while teaching a difficult population of students. It doesn't hurt that he is absolutely hilarious!
The pistachio cupcake is super moist and tender. It is not as light as a typical cupcake and is more brownie-like in texture, but there is so much rich pistachio flavor packed inside the texture matches the flavor. I think the pistachio paste makes all the difference in flavor and texture for these cupcakes. The frosting is smooth and creamy with copious amounts of chocolate inside. Whenever I get gelato this is my favorite combination - chocolate and pistachio. These flavors translate perfectly into a nutty little cupcake of joy!
One Year Ago - Compost Cookies
Pistachio Cupcakes with Chocolate Frosting Cupcakes adapted from Martha Stewart’s Cupcakes, page 68 Frosting adapted from page 304 Yield - 18 cupcakes
1/2 cup unsalted pistachios 3/4 cup (10 tablespoons) unsalted butter, room temperature 3 ounces light cream cheese, room temperature 3 eggs, room temperature 1 1/2 cups sugar 1 teaspoon vanilla 1 1/2 cups flour 1/2 tablespoon salt 3/8 cup unsalted pistachios, chopped
- Preheat the oven to 325 ˚F and line the cupcake tin with cupcake liners.
- Grind the 1/2 cup of pistachios in a food processor until it forms a paste.
- Combine the pistachio paste, butter, and cream cheese in the bowl of a stand mixer with a paddle attachment and beat until light and fluffy for about 3 minutes.
- Beat in the eggs one at time until they are fully incorporated. Beat in the vanilla and sugar until well combined. Scrape the bowl as needed.
- Add in the flour and salt and mix until just combined.
- Fold in the rest of the pistachios by hand.
- Use a stand ice cream scoop to portion the batter into the cupcake liners.
- Bake for 25-30 minutes until a toothpick inserted comes out clean. Let cool completely on a wire rack.
Chocolate Swiss Meringue Buttercream 5 (5 ounces) egg whites 1 1/2 cups sugar pinch of salt 4 sticks (1 pound) unsalted butter, room temperature 1 teaspoon vanilla 10 ounces bittersweet chocolate chips whole pistachios for garnish smoked sea salt for garnish
- Place the bowl of a stand mixer over a small pot of simmering water. Add the egg whites, sugar, and a pinch of salt to the bowl and whisk together. Heat and whisk until the sugar is dissolved and the mixture is smooth when you run it through your fingers.
- Move the bowl to the mixer and use the whisk attachment to beat for about 10 minutes or until the bowl is cool and you have stiff peaks.
- While the mixer is running, melt the chocolate chips over a double boiler. Set aside and allow to cool.
- Add in the butter one tablespoon at a time while the mixture is running. Beat in the vanilla and scrape the bowl as needed.
- Beat in the melted chocolate. If your frosting is a bit loose place it in the fridge for a few minutes and then re-whip.
- Pipe the frosting on the cupcake. Garnish with pistachios and sprinkle the sea salt on top.