Almond Cupcakes with Pistachio Buttercream
I’m back in the kitchen!! I love being back in the Test Kitchen after being away on holiday. We had a wonderful time visiting England and Ireland. And, it’s wonderful to return home. While on our adventures, I enjoyed a delicious pistachio macaroon from Ladurée. After that, the wheels started churning…
While in Ireland, I was reminded that we’ll soon be in the middle of St. Patrick’s Day celebrations – just one more reason for a green creation.
The more I looked online for recipes for Pistachio Cake from scratch, the more I realized I was going to have to develop one on my own. Most recipes call for a box of cake mix and a box of instant pudding.
Because I wasn’t patient enough to develop a recipe overnight (impossible for me), I opted for a Almond Cake/Sponge with a Pistachio Buttercream. Yum.
I’ve baked this cake dozens of times and yet this time all the cupcakes sunk in the center. I reviewed the recipe checking for the right leavening and checked the heat on the stove to make sure the outside didn’t bake too quickly. But, I did let the stand mixer run too long. Drats!
Solution? Core the center, put together some type of filling and confidently state, “I meant for this to happen; it was my plan all along.” #legit
Wanting to try something different, I opted for a little bit of Pistachio Whip! Doesn’t that sound fantastic? I happened to have a tub of Cool Whip and a box of instant Pistachio pudding. I’ll take that! I did add about 1/4 cup finely chopped pistachios.
Knowing I wanted the cupcakes and whip to really set up, I popped them in the cake fridge over night. In the morning, I made some vanilla buttercream…adding about 2T of the Pistachio pudding mix, 1/2 cup finely chopped pistachios, a little bit of green tint, and the left over Pistachio Whip from the cream filling (it was about 1/3 cup). Also, this could have been prepared with heavy whipping cream and a bit more time running the mixer. Hot tip: The nuts need to be finely chopped in order to not clog the piping tip.
I topped each cupcake with chopped pistachios…adding the shaved chocolate seemed more….gourmet. I’m not sure if that’s true or not, but it seemed like it to me.
It is a great relief to be back in the kitchen – our trip to England and Ireland offered so much inspiration. I can’t wait to see how some of those moments can be interpreted.
A shout-out to my life partner for such a wonderful holiday. And, a shout-out for sobriety.