Weather Forecast


Pistachio Cupcakes

I enjoy themed holidays very much. Decorating the house, baking foods associated with the holiday, getting into the spirit of the holiday - it's all fun. For St. Patrick's Day, even though I'm not Irish, I plan on baking these Pistachio Cupcakes. They are a nice green color and not overly sweet. They are simple to make, which is essential as a single mom with little free time. Enjoy!

Pistachio Cupcakes

Makes 24 cupcakes

• 1 c. roasted shelled pistachio nuts

• 1 ½ c. white sugar, divided

• ¾ c. all-purpose flour

• ¾ c. cake flour

• 2 tsp. baking powder

• ¾ tsp. salt

• ¾ c. unsalted butter, room temperature

• 4 large eggs

• ⅔ c. milk, room temperature

• 2 tsp. vanilla

Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.

Blend pistachios with 1/2 cup sugar in a blender until finely ground. Sift all-purpose flour, cake flour, baking powder and salt together in a bowl. Beat one cup sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the creamy butter mixture, thoroughly integrating each egg before adding the next. Stir milk and vanilla extract together in a separate bowl. Alternately stir flour mixture and milk mixture in small amounts into the butter mixture beginning and ending with the flour mixture; stir just until it comes together into a batter. Fold the ground pistachios into the batter. Spoon batter into the prepared muffin cups to about 2/3 full.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the muffin cups for five minutes before removing to cool completely on a wire rack.