Italian Pistachio Cupcake With Buttercream Icing and Simple Sugar
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.
- Serves: 12
- Time: 45 Mins
- Category: dessert
- Health Rating: 1.0
Ingredients
| Image | Name | Qty | Metric | Price |
|---|---|---|---|---|
 |
almond powder | 50.0 | grams | None |
 |
butter | 50.0 | grams | None |
 |
cream | 30.0 | grams | None |
 |
eggs | 4.0 | larges | None |
 |
flour | 75.0 | grams | None |
 |
food coloring | 6.0 | drops | None |
 |
icing sugar | 100.0 | grams | None |
 |
juice of lemon | 1.0 | None | |
 |
pistachios | 115.0 | grams | None |
 |
sugar | 250.0 | grams | None |
 |
vanilla extract | 0.5 | teaspoons | None |
almond powder
Qty: 50.0
Metric: grams
Price: None
butter
Qty: 50.0
Metric: grams
Price: None
cream
Qty: 30.0
Metric: grams
Price: None
eggs
Qty: 4.0
Metric: larges
Price: None
flour
Qty: 75.0
Metric: grams
Price: None
food coloring
Qty: 6.0
Metric: drops
Price: None
icing sugar
Qty: 100.0
Metric: grams
Price: None
juice of lemon
Qty: 1.0
Metric:
Price: None
pistachios
Qty: 115.0
Metric: grams
Price: None
sugar
Qty: 250.0
Metric: grams
Price: None
vanilla extract
Qty: 0.5
Metric: teaspoons
Price: None
Instructions
Step 1: How to proceed to the cupcake
Ingredients:
- cupcakes
Step 2: Preheat oven to 150C.Toast the pistachios in the oven for 10 minutes, let cool and chop.
Ingredients:
- pistachio nuts
- sandwich bread
Equipment:
- oven
Step 3: Mix the almond powder.
Ingredients:
- almonds
Step 4: Mix the butter and sugar in bowl, until mixture is light and creamy.
Ingredients:
- butter
- sugar
Equipment:
- bowl
Step 5: Add the eggs one at a time, then vanilla extract, and mix the dye.Stir in gradually the powdered almonds, chopped pistachios and flour.Pull the mixture remained on the walls.Fill the muffin tins (*) and fill with the mixture up to 2/3.Cook for 40-50 minutes or until the tip of a knife will come out clean.
Ingredients:
- vanilla extract
- pistachio nuts
- almonds
- all purpose flour
- egg
Equipment:
- muffin tray
- knife
Step 6: Let the cupcakes cool completely.How to make the butter cream vanilla
Ingredients:
- cupcakes
- vanilla
- butter
- cream
Step 7: 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.
Ingredients:
- artificial vanilla
- powdered sugar
- butter
- cream
Equipment:
- whisk
Step 8: Mix and medium speed for 4 minutes until mixture is smooth and creamy.United again, and gradually the powdered sugar was hitting for about 1 minute after each addition.At this point if you want you can add the food coloring, but not in this case.Continue to beat until the frosting reaches the perfect consistency to be spread easily.Use it immediately or store in an airtight box at room temperature up to 3 days.How to proceed with the icing sugar icing simple
Ingredients:
- powdered sugar
- food color
- frosting
- spread
- icing
Step 9: Stir with a fork 1 teaspoon lemon juice with the icing sugar.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).Finish
Ingredients:
- powdered sugar
- lemon juice
- glaze
Step 10: Cut the cupcake in half horizontally and open them.Fill each half with more than 1/2 tablespoon butter cream vanilla then replace the bottom half.Nappa then simply the icing sugar icing.This glaze will harden in a matter of 4/5 minutes
Ingredients:
- powdered sugar
- cupcakes
- vanilla
- butter
- cream
- glaze
- icing
Step 11: 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.
Ingredients:
- cupcakes
Dietary Information
- Vegetarian
Nutrition Facts
| Nutrient | Amount | % Daily Needs |
|---|---|---|
| Calories | 471.04 kcal | 23.55% |
| Fat | 25.27 g | 38.88% |
| Saturated Fat | 12.08 g | 75.49% |
| Carbohydrates | 57.87 g | 19.29% |
| Net Carbohydrates | 56.18 g | 20.43% |
| Sugar | 49.8 g | 55.34% |
| Cholesterol | 107.82 mg | 35.94% |
| Sodium | 154.12 mg | 6.7% |
| Alcohol | 0.43 g | 100.0% |
| Alcohol % | 0.49 % | 100.0% |
| Protein | 5.82 g | 11.64% |
| Vitamin A | 666.51 IU | 13.33% |
| Manganese | 0.26 mg | 13.13% |
| Vitamin E | 1.96 mg | 13.04% |
| Selenium | 8.65 µg | 12.36% |
| Phosphorus | 113.28 mg | 11.33% |
| Vitamin B2 | 0.19 mg | 11.31% |
| Vitamin B6 | 0.2 mg | 10.13% |
| Vitamin B1 | 0.15 mg | 9.99% |
| Copper | 0.19 mg | 9.68% |
| Folate | 27.19 µg | 6.8% |
| Magnesium | 27.1 mg | 6.77% |
| Fiber | 1.68 g | 6.74% |
| Iron | 1.15 mg | 6.39% |
| Potassium | 171.04 mg | 4.89% |
| Zinc | 0.63 mg | 4.21% |
| Calcium | 38.77 mg | 3.88% |
| Vitamin B5 | 0.38 mg | 3.84% |
| Vitamin B3 | 0.67 mg | 3.37% |
| Vitamin B12 | 0.19 µg | 3.11% |
| Vitamin D | 0.37 µg | 2.49% |
| Vitamin C | 1.52 mg | 1.84% |
| Vitamin K | 1.55 µg | 1.48% |
