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Pistachio Cupcakes with Raspberries

Pistachio Cupcakes with Raspberries

No occasion is necessary to bake these simple yet surprising cupcakes.

Martha Stewart Living, February 2009 http://www.marthastewart.com/314110/pistachio-cupcakes-with-raspberries
3.59091
Rated
71.8182100(22)22
  • Yield Makes 15

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

  1. 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.
  2. 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.

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