Pistachio Cupcakes With Pink Champagne Frosting Recipe

Name: Pistachio Cupcakes With Pink Champagne Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 2-1/4 cups All-purpose Flour; 1 Tablespoon Baking Powder; 3/4 teaspoons Salt; 1-1/4 teaspoon Half-and-half; 4 whole Egg Whites; 1 stick Butter; 1-1/2 cup Granulated Sugar; 1 teaspoon Vanilla Extract; 1 teaspoon Pistachio (or Almond) Extract; 1 cup Ground Pistachios; 1 drop Green Food Coloring; FOR THE FROSTING:; 1-1/3 cup Half-and-half; 1-1/2 Tablespoon Champagne Extract; 1/2 Tablespoons Vanilla Extract; 1/3 cups All-purpose Flour; 2-1/2 sticks Butter; 1-1/4 cup Granulated Sugar; 1 drop Red Food Coloring

Servings: persons

FOR THE CUPCAKES:
2-1/4 cups All-purpose Flour
1 Tablespoon Baking Powder
3/4 teaspoons Salt
1-1/4 teaspoon Half-and-half
4 whole Egg Whites
1 stick Butter
1-1/2 cup Granulated Sugar
1 teaspoon Vanilla Extract
1 teaspoon Pistachio (or Almond) Extract
1 cup Ground Pistachios
1 drop Green Food Coloring
FOR THE FROSTING:
1-1/3 cup Half-and-half
1-1/2 Tablespoon Champagne Extract
1/2 Tablespoons Vanilla Extract
1/3 cups All-purpose Flour
2-1/2 sticks Butter
1-1/4 cup Granulated Sugar
1 drop Red Food Coloring

1
Preheat the oven to 325 degree F.
2
Whisk the flour, baking powder and salt together and set aside. Whisk the half-and-half and egg whites together in a separate bowl and set aside.
3
In an electric mixing bowl, cream the butter and sugar together until light and fluffy. Add in the extracts and mix well.
4
Alternate adding the dry mixture and the wet mixture into the sugar mix, until all are combined. Stir in the ground pistachios and 1-2 drops food coloring.
5
Fill cupcake liners 2/3 full and bake for 25-30 minutes. Cool completely before frosting.
6
For the frosting, add the half-and-half, extracts, and flour to a cold sauce pan. Whisk until there are NO lumps. Then heat over medium, whisking constantly until the mixture comes to a boil. Whisk and cook a few more minutes until it thickens into a paste. Remove from heat and place pan in the fridge to cool.
7
Beat the butter and sugar in a clean mixing bowl for 5-7 minutes, until fluffy and glossy.
8
Once cooled, add the flour mixture to the butter mixture and beat until light and fluffy, 5 minutes. Color with 1-2 drops of food coloring if desired.
9
Place the frosting in a piping bag and pipe onto the cupcakes.

1169

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE CUPCAKES:, 2-1/4 cups All-purpose Flour, 1 Tablespoon Baking Powder, 3/4 teaspoons Salt, and more.

Yes, Pistachio Cupcakes With Pink Champagne Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pistachio Cupcakes With Pink Champagne Frosting

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