Pistachio Cup Cakes with Pistachio Brittle
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
For the dough:
- 100 g butter, soft
- 80 g suar
- 2 egg (s)
- 80 g flour
- 1 teaspoon Baking powder
- 50 g almond (s), skinless, round
- 60 g pistachios, roasted and salted
For the frosting:
- 75 g cream
- 25 g butter
- 150 g couverture, white
- 75 g double cream cheese
- 1 packet vanilla sugar, bourbon
- 75 g pistachios, roasted and salted
- Brittle:
- 50 g pistachios, roasted and salted
- 1 tablespoon powdered sugar
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° top / bottom heat.
- For the dough, beat the butter, sugar and vanilla sugar until frothy, then stir in the eggs one by one. Sift flour mixed with baking powder. Roughly chop the pistachios and fold them into the butter and egg mixture with the almonds and flour. Pour the batter into a buttered muffin tin and smooth it out. Bake for about 18 to 20 minutes and let cool. The dough does not rise too much, so there is a smooth surface for the frosting.
- For the frosting, heat the cream with the butter and dissolve the chopped couverture in it. Grind the pistachios as finely as possible in the food processor. Using the mixer, mix the cream cheese first with the vanilla sugar and the pistachios, then with the slightly cooled chocolate cream. Beat with the mixer after a cooling time of at least 90 minutes.
- For the brittle, roughly chop the pistachios and mix with the powdered sugar and let them caramelize in a non-stick pan while stirring. Make sure that the brittle does not get too dark.
- Put the frosting on the cupcakes with a piping bag and refrigerate until ready to eat. Garnish with the brittle just before serving.
- Of course, you can also use unsalted pistachios. But the combination of the salty pistachios with the vanilla and the sweetness of the white couverture tastes just wonderful!
- If you use a mini muffin tray, the recipe makes about 20 mini cup cakes.
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