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.
Served on elegant Villeroy & Boch Dishes.
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.
Pistachio Cupcakes with Pink Champagne Frosting
Yield: 20-24 cupcakes
Prep Time: 15 minutes
Cook Time: 35-40 minutes
For the Cupcakes:
2 ¼ cups cake flour
1 Tb. baking powder
¾ tsp. salt
1 ¼ cup half and half
4 egg whites
1 stick butter, room temperature (1/2 cup)
1 ½ cups granulated sugar
1 tsp vanilla extract
1 tsp. pistachio (or almond) extract
1 cup ground pistachios
Green food coloring if desired
For the Frosting:
2 ½ sticks butter, softened
1 ¼ cup granulated sugar
1 1/3 cup half and half
1/3 cup flour
1 ½ Tb. champagne extract
½ Tb. vanilla extract
Red food coloring if desired
Preheat the oven to 325 degree F. Whisk the flour, baking powder and salt together and set aside. Whisk the half/half and eggs together in a separate bowl and set aside.
In an electric mixing bowl, cream the butter and sugar together until light and fluffy. Add in the extracts and mix well. Alternate adding the dry mixture and the wet mixture into the sugar mix, until all are combined. Stir in the ground pistachios and 1-2 drops food coloring.
Fill cupcake liner 2/3 full and bake for 25-30 minutes. Cool completely before frosting.
For the frosting, add the half/half, extracts, and flour to a cold sauce pan. Whisk until there are NO lumps. Then heat over medium, whisking constantly until he mixture comes to a boil. Whisk and cook a few more minutes until it thickens into a paste. Remove from heat and place pan in the fridge to cool.
Beat the butter and sugar in a clean mixing bowl, for 5-7 minutes, until fluffy and glossy.
Once cooled, add the flour mixture to the butter mixture and beat until light and fluffy 5 minutes. Color with 1-2 drops of food coloring if desired.
Place the frosting in a piping bag and pipe onto the cupcakes.
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
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