Jun 8, 2010

Straight Out of Martha Stewart Cupcakes ... Well, Almost!


Made these goodies for my best friend's wedding shower this past weekend and they were a hit.  It was a surprising combination that worked and tasted great.  Find the original recipe here, I made these gluten and butter free and swapped brown sugar for white sugar.

Pistachio Cupcakes with Raspberries

1 cup whole unsalted pistachios, plus 1/4 cup slivered or chopped
1.5 cups light brown sugar, loosely packed
1 teaspoon salt
1/2 canola oil
2 teaspoons pure vanilla extract
4 large eggs
1 cup gluten-free flour
2 cups fresh raspberries
1. Preheat oven to 375 degrees.
2. Line 2 mini muffin tins and 1 regular size muffin tin with paper liners.
3. Process whole pistachios in food processor until finely ground.
4. Mix in sugar and salt. Then add oil, vanilla, and eggs, and with an electric mixer combine together until smooth.  Add flour and mix until just combined.
5. Divide batter among muffin cups, filling each halfway. Sprinkle 1 raspberry for the mini cupcakes and about 2-3 for regular size cupcakes; sprinkle the slivered or chopped pistachios on top.

6. Bake until firm about 12-14 minutes for the minis and 22 minutes for the regular.
7. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 2 days.

3 comments:

  1. Oooh wow these look delicious, ive never tried pistachios before, would sure like to try these cupcakes :)

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  2. Hi Natalie!

    This was a surprisingly good flavour combo, I was a bit skeptic at first but who am I to question Martha!? lol

    Pistachios definitely have a unique salthy flavour and raspberries are of course full of sweet flavour - together they were perfect!

    I think using light brown sugar and canola oil was a good substitute, they came out really most and delicious! :)

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