Spring Bunny Pistachio Cupcakes
Spring Bunny Pistachio Cupcakes
Pistachio cupcakes filled with cherry compote and frosted with White Chocolate Swiss Meringue Buttercream to look like a bunny.
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02 hrs 15 min
Prep Time
3 hrs
Total Time
24
cupcakes Ingredients
Cupcakes
2 cups all-purpose flour
1 12 teaspoons baking powder
14 teaspoon salt
1 12 cups sugar, divided
1 cup shelled pistachios, toasted
1 cup Land O Lakes® Butter, softened
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup milk
Cherry Compote
2 tablespoons water
1 tablespoon cornstarch
2 cups frozen cherries, thawed, coarsely chopped
13 cup sugar
2 tablespoons lemon juice
Frosting
1 13 cups sugar
6 large Land O Lakes® Eggs (whites only)
2 cups (1 pound) Land O Lakes® Butter, cut into chunks, softened
4 (1-ounce) squares white chocolate, melted, cooled slightly
1 teaspoon vanilla extract
Decorations
3 (1-ounce) squares white chocolate, melted
Red food color
13 cup coarsely chopped shelled pistachios
How to make
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STEP 1
Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
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STEP 2
Combine flour, baking powder and salt in bowl; set aside.
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STEP 3
Place 1/2 cup sugar and 1 cup pistachios into small food processor bowl fitted with metal blade; process until finely ground.
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STEP 4
Combine pistachio mixture, remaining 1 cup sugar and 1 cup butter in another bowl; beat at medium speed, scraping bowl occasionally, until creamy. Add 1 egg at a time, beating well after each addition. Add 1 teaspoon vanilla and almond extract; mix well. Add flour mixture alternately with milk, beating at low speed after each addition, just until mixed.
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STEP 5
Divide batter evenly among paper baking cups. Bake 17-19 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes in pans; remove to cooling racks. Cool completely.
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STEP 6
Combine water and cornstarch in bowl; set aside.
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STEP 7
Combine cherries, 1/3 cup sugar and lemon juice in 1-quart saucepan. Bring to a boil over low heat. Add cornstarch mixture, stirring until mixture thickens. Remove from heat. Cool completely.
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STEP 8
Heat water in saucepan over medium heat until it comes to a gentle boil.
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STEP 9
Place 1 1/3 cups sugar and egg whites into bowl; place bowl over saucepan with gently boiling water. Cook, stirring often, until mixture reaches 165°F. Remove from heat. Beat with heavy-duty stand mixer fitted with paddle attachment 5-8 minutes or until stiff peaks form.
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STEP 10
Add 2 cups butter, a few pieces at a time, beating well after each addition (mixture may look curdled); continue beating until fluffy. Add melted white chocolate and 1 teaspoon vanilla; beat until mixture is smooth.
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STEP 11
Create bunny ears by dividing 3 ounces melted white chocolate in half. Place one half in resealable plastic food bag; cut off corner. Tint other half pink with red food color. Place into resealable plastic food bag; cut off corner. Pipe pink center in shape of 2 bunny ears on waxed or parchment paper. Pipe white chocolate around pink center. Repeat to create 24 pairs of ears. For noses, use remaining pink chocolate and pipe 24 small dots for noses. Place into freezer to set.
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STEP 12
Remove 1-inch piece of cake from center of each cupcake using sharp knife; discard cake piece. Spoon about 2 teaspoons cherry filling into each hole.
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STEP 13
Spoon frosting into large pastry bag fitted with large round tip. Pipe frosting around top of cupcake. Sprinkle edges with chopped pistachios. Pipe frosting in round mounds to create bunny shape. Add pink nose onto top mound. Place bunny ears into frosting just before serving.
Tip #1
If your kids aren't pistachio fans this recipe can easily be made with a vanilla or chocolate cupcake.
Tip #2
A 1-inch diameter melon baller or kiwi spoon makes a perfect well for filling.
470 Calories
29 Fat (g)
95 Cholesterol (mg)
310 Sodium (mg)
48 Carbohydrates (g)
1 Dietary Fiber
6 Protein (g)
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And don't forget to tag us @landolakesktchn.
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