Pistachio Cupcakes with Honey Mascarpone Frosting
Pistachio Cupcakes with Honey Mascarpone Frosting.
For 2 Dozen(s)
For the Cupcakes:
- 2 3/4 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups pistachios (plus more for garnish)
- 8 ounces unsalted butter (softened)
- 2 cups sugar
- 2 teaspoons vanilla extract
- 4 large eggs (room temperature)
- 1 cup buttermilk
For the Frosting:
- 16 ounces mascarpone cheese
- 8 ounces heavy whipping cream
- 2 tablespoons honey, plus more for drizzling
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- For the Cupcakes:
- Preheat oven to 350 degrees. Line a cupcake pan with paper liners. Set aside.
- Add the pistachios to a food processor and process until finely ground. About 30-45 seconds. Set aside.
- In a bowl combine flour, baking soda and salt. Set aside.
- In a stand mixer beat butter and sugar on medium speed until fluffy. Beat in the vanilla and processed pistachios.
- Beat in the eggs one at a time making sure each is fully incorporated before adding the next.
- Scrape the sides of the bowl and begin adding the dry ingredients alternating with the buttermilk. Be sure to end with flour. Mix until just combined. Do not over mix.
- Pour batter into cupcake liners. Fill about 3/4 of the way. Bake for 20-22 minutes.
- For the Frosting:
- In a stand mixer on low speed beat the mascarpone cheese with the honey until smooth.
- With and electric mixer beat whipping cream until stiff peaks form.
- Fold the whipped cream into the mascarpone cheese. Use immediately.
- Drizzle the cupcakes with extra honey and decorate with crushed pistachios.
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