REAL PISTACHIO CUPCAKES
St. Patrick would certainly give his approval. Because these cupcakes are the real deal! No pudding mixes here, just roasted pistachios. A wonderfully not-too-sweet pale green cupcake that is sure to please. Easy and quick to make, too!
Provided by Candice
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 35m
Yield 24
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 20.9 g, Cholesterol 46.8 mg, Fat 9.1 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 4.3 g, Sodium 150.6 mg, Sugar 13.4 g
ALMOND CAKE WITH CARDAMOM AND PISTACHIO
This moist and springy Persian almond cake is generously spiced with ground cardamom (two full teaspoons). We like it with fresh berries. If you want to serve it for Passover, be sure to use kosher for Passover confectioners' sugar; you could also use a tablespoon of matzo meal in place of the tablespoon of almond flour, but the cake is delicious without it.
Provided by Joan Nathan
Categories cakes, dessert
Time 1h30m
Yield One 9-inch cake (10 to 12 servings)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Oil a 9-inch round or square pan and set aside. Using a stand mixer, whisk egg whites until stiff but not dry, and set aside.
- In a medium bowl, combine egg yolks and sugar, and whisk to blend. Whisk in almond extract and oil. Add almond flour and cardamom. Gently stir a third of the whites into the batter, then gently fold in the rest until just incorporated.
- Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then remove from pan and finish cooling on a rack. To decorate, dust with confectioners' sugar and chopped pistachios.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 10 grams, Carbohydrate 32 grams, Fat 51 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 43 milligrams, Sugar 20 grams, TransFat 0 grams
BLUEBERRY & PISTACHIO CAKE WITH CARDAMOM CREAM
Reader Janine Watkins shares her recipe for a light and nutty celebration sandwich sponge with floral notes and bursting berries
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly grease and line the base of 2 x 20cm sandwich tins with baking parchment. Grease the tins again, dust with a little caster sugar and a little flour, then tap out any excess.
- Put the eggs and sugar in a heatproof bowl and, using an electric whisk, mix briefly to combine. Place the bowl over a pan of steaming water and continue to whisk until the mixture is pale and thick - when the whisk is lifted, the mixture should leave a trail on the surface lasting about 5 secs. Remove the bowl from the pan and continue beating for 2 mins.
- Continue to whisk the mixture while trickling the melted butter around the edge of the bowl. Sift in the flour and ground pistachios, very gently give the mixture 2-3 folds, then add the blueberries and fold again, being careful not to knock out all the air. Divide the mixture between the tins and bake for 25-30 mins, until a skewer inserted comes out clean.
- To make the filling, beat the butter and sugar together until pale and fluffy. Add the cardamom, then drizzle in the cream. Continue to beat until light and airy.
- Cool cakes in their tins for 10 mins, then turn out onto a wire rack. Remove lining paper when completely cooled. Sandwich the cakes together with the cardamom cream, top with some more, then decorate with pistachios and blueberries.
Nutrition Facts : Calories 564 calories, Fat 36 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
More about "pistachio and cardamom cupcakes recipes"
PISTACHIO CARDAMOM CUPCAKES - THE HINT OF ROSEMARY
From thehintofrosemary.com
Ratings 3Category Baking, Dessert, SnackCuisine American, Arabic, Middle EasternTotal Time 28 mins
PISTACHIO AND CARDAMOM CUPCAKES RECIPE | COOKING …
From cookingchanneltv.com
MOIST GLUTEN-FREE PISTACHIO CAKE WITH CREAM CHEESE …
From heartbeetkitchen.com
PISTACHIO CARDAMOM COOKIES | HEALTHY DELICIOUS
From healthy-delicious.com
MARTHA STEWART'S PISTACHIO-CARDAMOM BUNDT RECIPE
From parade.com
PISTACHIO CUPCAKES WITH STRAWBERRY FROSTING - SALLY'S …
From sallysbakingaddiction.com
PISTACHIO-CARDAMOM CUPCAKES WITH DARK CHOCOLATE …
From kingarthurbaking.com
4.8/5 (12)Total Time 1 hr 5 minsServings 16Calories 308 per serving
- Preheat the oven to 350°F. Line the wells of a 12-cup muffin pan and 6-cup muffin pan with papers, and grease the inside of the papers., To make the cupcakes: Place the pistachio nuts in the bowl of a food processor with half the flour.
- Sift the mixture through a strainer, returning any larger chunks to the machine for further grinding with the remainder of the flour., Whisk the ground nut/flour mixture with the cardamom, baking powder, and salt.
- Set it aside., In a large mixing bowl, beat the sugar, butter, and lemon zest until light and fluffy, 2 to 3 minutes.
CARDAMOM-PISTACHIO CARROT CAKE RECIPE | BON APPéTIT
From bonappetit.com
PISTACHIO, CARDAMOM AND LEMON DRIZZLE CAKE RECIPE - BBC FOOD
From bbc.co.uk
CARDAMOM PISTACHIO COOKIES - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
GEORGINA HAYDEN’S VEGAN RECIPE FOR RHUBARB, CARDAMOM AND …
From theguardian.com
GOODNIGHT ROSE: PISTACHIO-CARDAMOM CAKE WITH ROSEWATER …
From food52.com
BUTTERLESS PISTACHIO AND CARDAMOM CUPCAKES - HALF A COCONUT
From halfacoconut.com
PISTACHIO CARDAMOM CUPCAKES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PISTACHIO-CARDAMOM CUPCAKES RECIPE - RECIPEZAZZ.COM
From recipezazz.com
PISTACHIO AND CARDAMOM CUPCAKES - STICK OF BUTTER
From stickofbutter.com
PISTACHIO CARDAMOM CUPCAKES WITH ROSEWATER FROSTING
From goodfoodandtreasuredmemories.com
PISTACHIO AND CARDAMOM FINANCIERS | MILK & CARDAMOM
From milkandcardamom.com
CLAIM BAKE SALE BRAGGING RIGHTS WITH THESE BRILLIANT RECIPES - MSN
From msn.com
PISTACHIO-CARDAMOM CUPCAKES RECIPE - RECIPEZAZZ.COM
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love