Pistachio Cupcakes with White Chocolate Buttercream
Pistachio Cupcakes with White Chocolate Buttercream
Tender pistachio cupcakes filled with cherry compote and frosted with white chocolate Swiss meringue buttercream. Perfect for a birthday, dinner party dessert or any day that ends in Y really.
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1 hr 45 min
Prep Time
02 hrs 15 min
Total Time
24
cupcakes Ingredients
Cupcakes
2 cups all-purpose flour
1 12 teaspoons baking powder
14 teaspoon salt
1 12 cups sugar
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, softened
4 (1-ounce) squares white chocolate, melted, cooled slightly
1 teaspoon vanilla extract
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 eggs, 1 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 5-8 minutes with heavy-duty stand mixer fitted with paddle attachment 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
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 12
Frost or pipe frosting onto cupcakes. Sprinkle frosting with chopped pistachios.
Tip #1
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.
And don't forget to tag us @landolakesktchn.
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