There are moments in life that call for a sturdy stick-to-your-bones meal, and moments for Pistachio Cupcakes with PINK CHAMPAGNE FROSTING. These little babies are pure celebration, meant to be double-fisted with smiles and confetti.
I love how certain foods can change your mood in an instant. You will never see a person holding a cupcake with a frown on their face. Never.
Cupcakes are a source of nostalgic joy. As I peel back the paper liner, my mind is flooded with memories of birthdays, Valentine’s parties and picnics. My husband would tell you that cupcakes taste better than regular cake. I’m not quite sure of the rationale here, but he is ATIMATE that the individual portion improves the flavor… I just smile and nod.
This Pistachio Cupcakes with Pink Champagne Frosting recipe was birthed out of the need to create a pink and green cupcake combo for an event. The rich nutty pistachio flavor accents the delicate champagne essence and the textures of both are divine. The Pistachio cupcake is light and moist, yet with a touch of crunch from the chopped pistachios. The Pink Champagne Frosting is truly unique, with a roux-like base that allows it to be beaten to a “whipped cream” consistency, yet still sit out at room temperature.
Enjoy. These cupcakes are sure to bring a little cheer into your day!
- Pistachio and almond extract taste very similar. If you can’t find pistachio extract, no worries.
- Champagne extract is sold at baking supply stores. To make the frosting without it, simmer 1/2 a cup of champagne until in reduces down to a couple tablespoons.
- The flour base of the frosting will thicken to a paste consistency when cooked. Make sure to whisk the entire time so you don’t have clumps.
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