Friday 4 June 2010

Rastachio Explosion






Today, after much convincing from two very good friends of mine, I decided to go in a slightly different direction from my usual fresh fruit cupcakes (only slightly since half the batch still do actually have fresh raspberries in them). Despite my dislike of nuts in desserts I decided to try a pistachio cupcake with creamy pistachio and white chocolate icing. And in the face of my nut prejudice, I discovered a magnificently rich and decadent combination. Add some fresh raspberries and it only gets better.

Though Susan and Mariel aren't here to eat my newest experiment, these cupcakes are dedicated to them. To Susan who gave me the great suggestion for the recipe and to Mariel for reminding me on a almost-daily-basis that my next creation had to be what Susan suggested Thanks ladies, your ideas and encouragement are much appreciated.

Vanilla cupcake recipe with Pistachios and fresh raspberries:

Ingredients: (Makes 24 cupcakes)

3 cups cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup (1 1/2 sticks or 6 ounces) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups (12 ounces) buttermilk
1 cup shelled and finely chopped pistachio nuts
1 cup fresh raspberries, tossed in flour

Preheat the oven to 350°F (or 177°C). Line 24 muffin cups with paper liners.

Directions:

Sift together the flour, ground pistachios, baking soda and baking powder in a bowl and set aside. With a standing or hand-held electric mixer, cream the butter then add the sugar and beat until fluffy. Add the eggs one at a time. Between each egg scrape down the sides and bottom of the bowl. Add the vanilla extract. Gently mix in the buttermilk. Stir in the dry ingredients (by hand, not with the mixer).

*Do not fold in the raspberries just yet.

Fill 12 paper cupcake cases with batter, using a 1/4 measuring cup for each one. Now, with half the batter remaining, fold in the raspberries and fill the remaining 12 cupcake cases. Bake for 15 to 18 minutes or until golden and a tester (I use a wooden toothpick) inserted into the center of the cupcakes comes out clean. Let the cupcakes cool for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

White Chocolate Icing:

200 grams white chocolate, chopped
6 tablespoons heavy cream
1 batch of vanilla buttercream icing (recipe below)

Vanilla Butter Cream:

10 tablespoons unsalted butter, softened
4 cups confectioners' sugar
3-4 tablespoons milk
1 teaspoon vanilla extract
1/4 cup ground pistachios

Directions:

First, roughly chop the white chocolate into chunks (or simply buy white chocolate chips) and place in a heatproof bowl over a small pot of boiling water. Be very careful not to let any water/steam touch the chocolate and do not overheat or burn it because it will seize and become unworkable. You can also melt the chocolate in a microwave for about 15 seconds, however, you have to watch it carefully so that it doesn't burn. Once melted, stir until smooth and creamy then set aside to cool.

Next, make the vanilla butter cream. Cream the butter in a separate bowl, slowly adding half of the confectioners' sugar and half of milk. Beat until well combined, starting on the lowest speed possible and gradually increasing, otherwise you will end up as I often do, covered in powdered sugar. After fully combined, add the rest of confectioners' sugar, the pistachios, the rest of the milk and the vanilla extract. Whip until fluffy.

Lastly, combine the melted white chocolate and the heavy cream together stirring until smooth. Pour the white chocolate mixture into the vanilla buttercream and beat once more until fluffy.

Ice the cupcakes once completely cool and garnish half the cupcakes with whole, shelled pistachios and the other half with some fresh raspberries!