Heart Cupcakes with Pistachios


Heart Cupcakes with Pistachios

Yield: 12 cupcakes


¼ cup American pistachios

3 eggs

¼ cup + 1 tbsp vegetable oil

1 cup buttermilk

⅓ cup sugar

1½ cup flour

2 tablespoons baking powder

1¼ cup frozen raspberries

10 oz. cream cheese

2 tablespoons powdered sugar

Greased muffin tin


Preheat oven to 350° F (320° F for convection oven).

Shell the American pistachios, chop coarsely 3 tablespoons and chop finely the remaining tablespoon. Mix eggs, oil and buttermilk. Mix sugar, flour and baking powder and stir it into the liquid.

Fold raspberries and coarsely chopped American pistachios gently into the batter. Fill the batter into a greased (heart) muffin tin (12 wells) and bake at 350° F (320° F, convection oven) for about 30-35 minutes. Let muffins cool down on a wire rack.

Mix cream cheese and powdered sugar with a fork, pour it into a piping bag with a star tip and pipe the edge of the muffins. Decorate the cream cheese heart with the remaining American pistachios and serve.

Preparation time: 25 minutes

Cooking time: 30-35 minutes