Pistachio Cupcakes
Pistachio cupcakes have become increasingly popular among modern desserts because pistachios add a unique, delicate flavor to baked goods. Pistachios have been present in gastronomy since ancient times, and their use in desserts has been widespread for years. The first pistachio cakes appeared in the Middle Eastern region, but nowadays they have become a globally known dessert. Pistachio cupcakes are the perfect choice for any festive occasion. As the cupcakes bake, the aroma fills the kitchen, and we can't wait to taste them. You can also put a little pistachio cream on top to make them even more delicious!
Ingredients for this recipe
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Preparation Steps
1
First, preheat your oven to 350°F (180°C) so it reaches the desired temperature while you prepare the batter.
2
Finely chop the pistachios, or use pre-ground pistachios. The finely chopped pistachios add flavor and texture to the cupcakes, so it's important that they aren't too large.
3
In a bowl, cream together the sugar and eggs until the sugar is completely dissolved. You can use a whisk or an electric mixer.
4
Add the oil and vanilla sugar, then mix well. The oil helps make the cupcakes softer and more moist.
5
Sift the flour, baking powder, and a pinch of salt into a separate bowl, then gradually add it to the egg mixture. Mix until you get a smooth, lump-free batter.
6
Finally, fold in the chopped pistachios. It's best to do this by hand or with a wooden spoon so you don't crush the pistachios too much.
7
Divide the finished batter into muffin tins. Fill them about 2/3 full to allow room for the cupcakes to rise. If you're not using a silicone mold, it's a good idea to lightly grease the paper liners.
8
Bake the cupcakes for 20-25 minutes, or until golden brown and the tops are slightly cracked. You can test for doneness with a toothpick – if it comes out clean, they're ready.
9
Let the cupcakes cool in the tins, then serve in a cooler place to make them even softer.
