St. Patrick would certainly give his approval. Because these cupcakes are the real deal! No pudding mixes here, just roasted pistachios. A wonderfully not-too-sweet pale green cupcake that is sure to please. Easy and quick to make, too!
Ingredients
- roasted pistachio nut meats: 1 cup
- ½ cups white sugar: 1 piece (divided)
- all-purpose flour: 0.75 cup
- cake flour: 0.75 cup
- baking powder: 2 tsp
- salt: 0.75 tsp
- unsalted butter, at room temperature: 0.75 cup
- eggs: 4 piece
- milk, at room temperature: 0.66667 cup
- vanilla: 2 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
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Blend pistachios with 1/2 cup sugar in a blender until finely ground.
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Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl.
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Beat 1 cup sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the creamy butter mixture, thoroughly integrating each egg before adding the next.
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Stir milk and vanilla extract together in a separate bowl.
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Alternately stir flour mixture and milk mixture in small amounts into the butter mixture beginning and ending with the flour mixture; stir just until it comes together into a batter. Fold the ground pistachios into the batter. Spoon batter into the prepared muffin cups to about 2/3 full.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the muffin cups for 5 minutes before removing to cool completely on a wire rack.
