Start by creaming the butter and sugar together until light and fluffy in a large mixing bowl.Line a cupcake pan with paper liners and heat oven to 350☏ / 180☌.Butter - Use unsalted butter for this recipe as the flavor of butter really comes through in Italian meringue buttercream.Sugar - You'll want to use extra fine white sugar here so that it dissolves into the egg whites properly to make the meringue.You don't need it to be pasteurized as we are going to cook out the eggs with the sugar syrup.
Pistachio paste cracked#
Egg Whites - You can use freshly cracked and separated large eggs, or you can use boxed egg white.Ingredients for the Pistachio Italian Meringue Buttercream Note: Take all of your cold ingredients (butter, eggs, sour cream, milk) out of the fridge about an hour before you want to start baking so they can come to room temperature. I actually use almond emulsion as it has a stronger flavor and you need to use less, but regular almond extract that you get in the supermarket will be great. Almond Extract - Almond extract really shows off the pistachio flavor.Vanilla Extract - Make sure you use vanilla extract and not vanilla essence as the essence often has a very artificial flavor.Pistachios - Whole pistachios to be chopped and put into the cupcake batter, you want roasted and preferably unsalted, but salted will be okay too, the flavor doesn't come through too much once the cupcakes are baked.
Pistachio paste how to#
See my section below on pistachio paste if you are unsure what to get or want to know how to make it yourself. Pistachio Paste - This is just emulsified pistachios or pistachio butter.I've tried it with cake flour before but this is already a delicate cake and the cake flour made it just a little too soft. Flour - All-purpose flour is best for this recipe.Milk - Whole milk is best, but whatever you have will do.If you don't have sour cream, greek yogurt will also make a lovely moist cupcake. Sour Cream - This is what will give you super fluffy cupcakes.Eggs - You want to use large eggs and always free-range if you can get them.Try to find extra fine sugar (caster sugar in the UK). Sugar - Regular white sugar is great for this recipe.
These pistachio cupcakes are made entirely from scratch, and you can really tell by the taste! I would even go as far as to say these are the best cupcakes I've ever eaten - and I have eaten A LOT of cupcakes. And the pistachio Italian meringue buttercream is absolutely to die for, you will have to stop yourself from just eating the whole bowl with a spoon! All the flavor comes from real pistachios in the form of pistachio paste and chopped pistachio nuts - no instant pistachio pudding mix here! You may also like my Pistachio Muffins with Pistachio Crumble topping! Last year I made a recipe for Italian Pistachio Cake and it was a huge hit, so today I decided to make pistachio cupcakes! These delicious cupcakes are incredibly moist and fluffy with real chunks of pistachio nuts throughout the batter. Pistachio is by far my favorite flavor of dessert and I love me some pistachio ice cream - but so many pistachio recipes are disappointing and don't pack a punch with the flavor. If you love pistachios, this pistachio cupcake recipe with pistachio Italian meringue buttercream will blow your mind! Made with real pistachios, they are absolutely bursting with pistachio flavor.
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