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Italian Pistachio Cupcake With Buttercream Icing and Simple Sugar

 
One serving costs about $0.82

$0.82 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 vegetarian,lacto ovo vegetarian side dish American
spoonacular Score:17%

Spoonacular Score: 17%

 

Italian Pistachio Cupcake With Buttercream Icing and Simple Sugar might be just the dessert you are searching for. This recipe serves 12 and costs 80 cents per serving. Watching your figure? This vegetarian recipe has 501 calories, 6g of protein, and 25g of fat per serving. From preparation to the plate, this recipe takes about 45 minutes. If you have pistachios, juice of lemon, sugar, and a few other ingredients on hand, you can make it. 1 person were impressed by this recipe. This recipe is typical of American cuisine. All things considered, we decided this recipe deserves a spoonacular score of 18%. This score is not so outstanding. Try Chocolate Roulade with Burnt Sugar Italian Meringue Buttercream, Lemon Cupcake with Blackberry Buttercream, and White Cupcake with Buttercream Frosting for similar recipes.

Ingredients

Servings:
1.76 oz
1.76 oz almond
almond
1.76 oz
1.76 oz butter
butter
6.7 oz
6.7 oz butter
butter
1.06 oz
1.06 oz fresh cream
fresh cream
4 large
4 large eggs
eggs
2.65 oz
2.65 oz flour
flour
6 drops
6 drops green food coloring
green food coloring
3.53 oz
3.53 oz icing sugar
icing sugar
240
240  icing sugar
icing sugar
1
1  lemon (juice)
lemon (juice)
4.06 oz
4.06 oz pistachios
pistachios
1.25 cups
1.25 cups sugar
sugar
0.5 tsps
0.5 tsps vanilla extract
vanilla extract
1 Tbsp
1 Tbsp vanilla extract
vanilla extract
1.76 oz almond
1.76 oz
almond
1.76 oz butter
1.76 oz
butter
6.7 oz butter
6.7 oz
butter
1.06 oz fresh cream
1.06 oz
fresh cream
4 large eggs
4 large
eggs
2.65 oz flour
2.65 oz
flour
6 drops green food coloring
6 drops
green food coloring
3.53 oz icing sugar
3.53 oz
icing sugar
240  icing sugar
240
icing sugar
1  lemon (juice)
1
lemon (juice)
4.06 oz pistachios
4.06 oz
pistachios
1.25 cups sugar
1.25 cups
sugar
0.5 tsps vanilla extract
0.5 tsps
vanilla extract
1 Tbsp vanilla extract
1 Tbsp
vanilla extract

Equipment

muffin tray
muffin tray
knife
knife
whisk
whisk
bowl
bowl
oven
oven
muffin tray
muffin tray
knife
knife
whisk
whisk
bowl
bowl
oven
oven


Instructions

  1. How to proceed to the cupcake
  2. Preheat oven to 150C.
  3. Toast the pistachios in the oven for 10 minutes, let cool and chop. Mix the almond powder.
  4. Mix the butter and sugar in bowl, until mixture is light and creamy.
  5. Add the eggs one at a time, then vanilla extract, and mix the dye.
  6. Stir in gradually the powdered almonds, chopped pistachios and flour.
  7. Pull the mixture remained on the walls.
  8. Fill the muffin tins (*) and fill with the mixture up to 2/3.
  9. Cook for 40-50 minutes or until the tip of a knife will come out clean.
  10. Let the cupcakes cool completely.
  11. How to make the butter cream vanilla
  12. Stir with whisk the butter at room temperature with the first 100 grams of powdered sugar for 30 seconds, then add the cream and vanilla essence.
  13. Mix and medium speed for 4 minutes until mixture is smooth and creamy.
  14. United again, and gradually the powdered sugar was hitting for about 1 minute after each addition.
  15. At this point if you want you can add the food coloring, but not in this case.
  16. Continue to beat until the frosting reaches the perfect consistency to be spread easily.
  17. Use it immediately or store in an airtight box at room temperature up to 3 days.
  18. How to proceed with the icing sugar icing simple
  19. Stir with a fork 1 teaspoon lemon juice with the icing sugar.
  20. Continue to incorporate the lemon juice a little at a time, until the glaze will thicken while maintaining a liquid consistency (shall drain from the fork).
  21. Finish
  22. Cut the cupcake in half horizontally and open them.
  23. Fill each half with more than 1/2 tablespoon butter cream vanilla then replace the bottom half.
  24. Nappa then simply the icing sugar icing.
  25. This glaze will harden in a matter of 4/5 minutes
  26. As these cupcake should be cut before being filled, the paper cups is useless. Cook directly in the silicone molds - like my Silikomart of - or in the classic mold containing the paper cups, which will be deleted when the cupcake will be cold.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.80
Ingredient
50 grams almond
50 grams butter
190 grams butter
30 grams fresh cream
4 larges eggs
75 grams flour
6 drops green food coloring
100 grams icing sugar
240 icing sugar
1 lemon (juice)
115 grams pistachios
250 grams sugar
½ teaspoons vanilla extract
1 tablespoon vanilla extract
Price
$0.89
$0.43
$1.63
$0.16
$1.24
$0.10
$0.09
$0.32
$0.77
$0.20
$2.26
$0.34
$0.15
$0.97
$9.56

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
474 Calories
6g Protein
25g Total Fat
57g Carbs
1% Health Score
Limit These
Calories
474
24%

Fat
25g
39%

  Saturated Fat
12g
76%

Carbohydrates
57g
19%

  Sugar
49g
55%

Cholesterol
116mg
39%

Sodium
171mg
7%

Alcohol
0.43g
2%

Get Enough Of These
Protein
6g
12%

Vitamin A
678IU
14%

Vitamin E
2mg
13%

Manganese
0.26mg
13%

Selenium
9µg
13%

Phosphorus
117mg
12%

Vitamin B2
0.2mg
11%

Vitamin B6
0.21mg
10%

Vitamin B1
0.15mg
10%

Copper
0.19mg
10%

Folate
28µg
7%

Magnesium
27mg
7%

Fiber
1g
7%

Iron
1mg
7%

Potassium
172mg
5%

Vitamin D
0.7µg
5%

Zinc
0.66mg
4%

Vitamin B5
0.42mg
4%

Calcium
39mg
4%

Vitamin B12
0.21µg
3%

Vitamin B3
0.67mg
3%

Vitamin C
1mg
2%

Vitamin K
1µg
1%

covered percent of daily need

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