In this post, you will learn how to make Italian Pistachio Cupcake With Buttercream Icing and Simple Sugar and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Italian Pistachio Cupcake With Buttercream Icing and Simple Sugar.
- 50 grams almond powder
- 50 grams butter
- 190 grams butter
- 30 grams of fresh cream
- 4 large eggs
- 75 grams flour
- 6 drops of green food coloring
- 100 grams icing sugar
- 240 icing sugar
- 1 juice of lemon
- 115 grams of shelled pistachios
- 250 grams sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon vanilla extract
- How to proceed to the cupcake
- Preheat oven to 150°C.
- Toast the pistachios in the oven for 10 minutes, let cool and chop. Mix the almond powder.
- Mix the butter and sugar in bowl, until mixture is light and creamy.
- Add the eggs one at a time, then vanilla extract, and mix the dye.
- Stir in gradually the powdered almonds, chopped pistachios and flour.
- Pull the mixture remained on the walls.
- Fill the muffin tins (*) and fill with the mixture up to 2/3.
- Cook for 40-50 minutes or until the tip of a knife will come out clean.
- Let the cupcakes cool completely.
- How to make the butter cream vanilla
- Stir with whisk the butter at room temperature with the first 100 grams of powdered sugar for 30 seconds, then add the cream and vanilla essence.
- Mix and medium speed for 4 minutes until mixture is smooth and creamy.
- United again, and gradually the powdered sugar was hitting for about 1 minute after each addition.
- At this point if you want you can add the food coloring, but not in this case.
- Continue to beat until the frosting reaches the perfect consistency to be spread easily.
- Use it immediately or store in an airtight box at room temperature up to 3 days.
- How to proceed with the icing sugar icing simple
- Stir with a fork 1 teaspoon lemon juice with the icing sugar.
- Continue to incorporate the lemon juice a little at a time, until the glaze will thicken while maintaining a liquid consistency (shall drain from the fork).
- Cut the cupcake in half horizontally and open them.
- Fill each half with more than 1/2 tablespoon butter cream vanilla then replace the bottom half.
- Nappa then simply the icing sugar icing.
- This glaze will harden in a matter of 4/5 minutes
- As these cupcake should be cut before being filled, the paper cups is useless. Cook directly in the silicone molds – like my Silikomart of – or in the classic mold containing the paper cups, which will be deleted when the cupcake will be cold.
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Below is our highly recommended video on how to make a (related) Recipe (Not the same with the Recipe above).
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