5.02.2013

Pistachio Lemon Cupcakes






I had pistachio paste left over from the pistachio gelato and I was dying to make it into a frosting. It took me awhile to decide what type of cake to go with but I finally decided upon a zesty lemon cake. They turned out super cute and the flavor combo together rocks.



Zesty Lemon Cake:
based off of this

2 1/4 cup flour
1 tbs baking powder
1/2 tsp salt
1 1/4 cup buttermilk
4 egg whites
1 1/2 cup sugar
zest from 2 lemons
juice from 1 lemon
1/2 cup butter; room temp
1 tsp vanilla

preheat oven 350 degrees F
1   mix together flour, powder, and salt in a small bowl
2   in another small bowl whisk together buttermilk and egg whites
3   in mixing bowl pour in sugar and lemon zest, using a wooden spoon
     mash the sugar with the lemon zest, it will make the sugar moist
4   add in the butter and beat until light and fluffy, 3-5 minutes
5   beat in lemon juice and vanilla
6   add in 1/3 milk/egg mixture and beat on low, add in 1/2 flour mixture,
     repeat with milk/egg, flour, milk/egg with mixer on low
7   beat a few seconds on medium to ensure all ingredients are combined
8   fill cupcakes wrappers 2/3 full and bake 20-25 minutes


Pistachio Frosting:

ices 18 cupcakes

2 1/2 sticks of butter; room temp
about 3/4 cup pistachio paste
few drops almond extract
1/2-3/4 cup powdered sugar
1/4 cup whole milk

1   whip butter until light and fluffy, 3-5 minutes
2   whip in pistachio paste and almond extract
3   mix in 1/2 cup powdered sugar and a few tbs of milk
4   continue adding powdered sugar and/or milk until you get desired consistency

I brought in a big batch to work and they went over well. I got lots of emails saying thanks for the May day treat - hah an accident but I'll roll with it. They were in little flower papers which probably had something to do with that.

I love that they have the pistachio flecks in themand the natural nutty color of the frosting. I think this frosting would absolutely rock as the inside filling to a cake!


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