Pistachio Cupcakes with Raspberries
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Martha Stewart Living, February 2009
- Yield Makes 15
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Ingredients
- 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
Directions
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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.
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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.
Cook's Note
Cupcakes will keep, covered, for up to 2 days.
Delicious cupcakes, except they were too sweet. Next time I will make with 1 cup sugar instead of 1 and 1/2.
Topped them with lemon-mascarpone frosting. Fantastic.
One of the easiest, best cupcakes I every made! Definitely a hit and especially good for afternoon tea or breakfast.
They look absolutely beautiful! I can't wait to try this recipe : )
FANTASTIC RECIPE. I loved them and everybody did too.
Sugar was perfect for me
I loved these and plan to make them again. However, they are a bit too sweet. Has anyone made these with less sugar? Any thoughts how that would affect the recipe. Ditto on the aroma, they smell amazing!
LOVE these, simple recipe and the smell of these baking is wonderful. The raspberries in the recipe are such a great combination. Everyone, especially my children love these. This is one of our favorites now.
These are now one of my favorites! Everyone I've given these to loves them. They are so yummy. I love the smell of these and the raspberries are a nice surprise when you bite into these. These never last more than a day at my house, the kids especially love them.
These are sensational! I substituted Splenda baking mix. the dough is very similar to a torte dough with more nuts than flour. very rich with the 4 eggs. Shelling the nuts took the most prep time; after that about 5-8 minutes more prep. They were a breeze to make and look and smell incredible. It was very hard to put the remainders in the freezer. I will make these for the holidays and anytime I need a dessert for a potluck. Thanks for the recipe Martha and Staff!