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Italian Pistachio Cupcake With Buttercream Icing and Simple Sugar

 
One serving costs about $0.78

$0.78 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 dessert American
spoonacular Score:28%

Spoonacular Score: 28%

 

Italian Pistachio Cupcake With Buttercream Icing and Simple Sugar might be just the American recipe you are searching for. This recipe serves 12 and costs 78 cents per serving. This dessert has 471 calories, 6g of protein, and 25g of fat per serving. Head to the store and pick up almond powder, butter, icing sugar, and a few other things to make it today. It is brought to you by Foodista. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 19%. This score is rather bad. If you like this recipe, you might also like recipes such as Chocolate Roulade with Burnt Sugar Italian Meringue Buttercream, White Cupcake with Buttercream Frosting, and Lemon Cupcake with Blackberry Buttercream.

Cupcakes works really well with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
1.76 oz
1.76 oz almond powder
almond powder
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
8.82 oz
8.82 oz sugar
sugar
0.5 tsps
0.5 tsps vanilla extract
vanilla extract
1 Tbsp
1 Tbsp vanilla extract
vanilla extract
1.76 oz almond powder
1.76 oz
almond powder
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
8.82 oz sugar
8.82 oz
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: $0.78
Ingredient
50 grams almond powder
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
$1.09
$0.10
$0.09
$0.32
$0.77
$0.20
$2.26
$0.34
$0.15
$0.97
$9.42

Nutritional Information

Quickview
471 Calories
5g Protein
25g Total Fat
57g Carbs
1% Health Score
Limit These
Calories
471k
24%

Fat
25g
39%

  Saturated Fat
12g
75%

Carbohydrates
57g
19%

  Sugar
49g
55%

Cholesterol
107mg
36%

Sodium
154mg
7%

Alcohol
0.43g
2%

Get Enough Of These
Protein
5g
12%

Vitamin A
666IU
13%

Manganese
0.26mg
13%

Vitamin E
1mg
13%

Selenium
8µg
12%

Phosphorus
113mg
11%

Vitamin B2
0.19mg
11%

Vitamin B6
0.2mg
10%

Vitamin B1
0.15mg
10%

Copper
0.19mg
10%

Folate
27µg
7%

Magnesium
27mg
7%

Fiber
1g
7%

Iron
1mg
6%

Potassium
171mg
5%

Zinc
0.63mg
4%

Calcium
38mg
4%

Vitamin B5
0.38mg
4%

Vitamin B3
0.67mg
3%

Vitamin B12
0.19µg
3%

Vitamin D
0.37µg
2%

Vitamin C
1mg
2%

Vitamin K
1µg
1%

covered percent of daily need

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