Recipe for Thursday, July 7th, 2011:
Pistachio Cupcakes with Raspberries
Recipe via Martha Stewart
Prep time: unknown
Bake time: 28 minutes
Serves: 15 cupcakes
- 1 cup whole unsalted pistachios, plus 1/4 cup slivered or chopped
- 1 1/2 cups sugar
- 1 teaspoon salt
- 4 ounces (1 stick) unsalted butter, softened
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 2 cups fresh raspberries
(A conversion table can be found here.)
Preheat oven to 375 degrees. Line standard muffin tins with paper liners.
Process whole pistachios, sugar, and salt in a food processor until finely ground. Add butter, vanilla, and eggs, and process until smooth. Add flour, and pulse until just combined.
Divide batter among muffin cups, filling each halfway. Sprinkle with raspberries and slivered or chopped pistachios. Bake until firm and pulling away from liners, about 28 minutes. Let cool in tins on wire racks.