Who doesn’t like Raspberries, who doesn’t like Pistachios? Here we have a combonation of raspberries and pistachios in a delishious cupcake. I know it sound a bit nasty but when you take that first bite it is to to die for. The butter cream has that bitterness you find in eating a raspberry and I think it pulls it all together. Enjoy!!
- .: Cake :.
- 1 cup whole unsalted pistachios, plus ¼ cup slivered or chopped
- 1½ cups sugar
- 1 teaspoon salt
- 4oz. (1 stick) unsalted butter, softened
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 2 cups fresh raspberries
.: Butter Cream :.
- 1/2 cup solid vegetable shortening
- 1/2 cup (1 stick) butter or margarine , softened
- 1 teaspoon clear vanilla extract
- 4 cups sifted confectioners’ sugar (about 1 lbs.)
- 1/3 cup seedless raspberry jam (smuckers)
- Rose Icing Color , optional
- 1 pint fresh raspberries , optional
.: Cake :.
Preheat oven to 375 degrees. Line standard muffin tins with paper liners. Process whole pistachios, sugar, and salt in a food processor until finely grounded. Add butter, vanilla, and eggs, and process until smooth. Add flour, and pulse until just combined.
Divide batter among muffin cups, filling each halfway. Sprinkle with raspberries and chopped pistachios. Bake until firm and pulling away from liners, about 28 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 2 days.
.: Butter Cream :.
In large bowl, beat shortening and butter with electric mixer until light and fluffy. Add vanilla; mix well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add raspberry jam and beat at medium speed until light and fluffy.
If desired, add a drop of red food color to deepen the pink color. Ice cooled cupcakes. Garnish, if desired, with a fresh raspberry.