New batch of cupcakes! This time, I'm trying pistachio frosting (testing a buttercream recipe) and the Nutella fondant center.
The combination of the two flavors works pretty well I would say!
I had doubts about the buttercream, I thought it was quite indigestible (well, that's what people usually say about it...) and this one is very soft and airy, because it is beaten for long minutes in a food processor.
A word of advice however, these cupcakes are really better tasted the same day, the icing will be very creamy, because then it hardens.
- Nutella cupcake base (x10)
- Preheat the oven to 170°c.
- Mix 100g of flour, 100g of caster sugar, 20g of bitter cocoa, 1 tsp of baking powder, a pinch of salt and 5g of butter at room temperature.
- Add 120ml of milk, then 1 beaten egg. Mix well.
- Pour the dough into the paper cases and bake for about 20 minutes. Place on a rack to speed up cooling.
- Once the cupcakes have cooled, hollow out a part of the cakes on top, keeping their hats. Pour 1 tsp of Nutella into each of them and replace the hat to reseal them.
- Pistachio buttercream frosting - recipe from the blog The Gourmet Letter
- Beat 125g of soft butter and 250g of ultra fine icing sugar for about ten minutes in a food processor. The mixture should be creamy and rather white.
- Add 1 tbsp of hot milk and mix.
- Add 2 tbsp of pistachio paste (I used Pâtidess Pistachio) and homogenize well.
- Fill a piping bag with this icing and decorate the cupcakes (I used the Wilton 2D tip).
Enjoy!
These cupcakes must be to die for!!! I'm salivating in front of my screen...
Absolutely stunning!
A marvel, these cupcakes, and a little surprise heart, fondant, I drool ^^ Kisses
what to say??? we are amazed by the first photo!! sublime achievement, worthy of the famous "Chloé" bravo, kisses kisses TITOU.......
oh there, I'll take the recipe right away!
They are beautiful and the icing looks perfect even though I am far from being a fan of buttercream (usually preferring cream cheese icing)... I will definitely be tempted.
These cupcakes are so beautiful! I love their color!
they are just perfect!
Mmhm I'm a fan of pistachio in sweet foods! You make me drool over those cupcakes!
Always wonderful pastries...I love it, it's magnificent!!!
Sublime!
Mmm! I love pistachio! These cupcakes are really great ;)
Mmmh that must be good!
In any case it's magnificent!
Bisous
They are really envious !! I succumb to your photos
Wow this photo makes my mouth water! I discovered your blog and I must say that it is very successful, well done!!
Han I want to eat my screen. They look delicious!
They are superb... especially the melting heart!!!!
Very beautiful your cupcakes!
a nice combination of flavors and very beautiful photos;)
bises
My two favorite things in the WORLD !!
You're a genius :P <3
for the icing, you can replace the butter with mascarpone and if so in what quantity please thank you.
Hello Carole, I haven't tested this recipe with mascarpone, I find that buttercream was more adequate. You can test by replacing it with the same quantity of mascarpone, but reducing the icing sugar I think. It's up to you to try it! See you soon
Thank you very much for taking the time to answer me Lilie I will try with mascarpone and I will tell you if it is good or not :)
wow it really makes you want to get started and try but a robot grrr, I don't have one I would have to invest
instead of pistachio paste, you can use pistachio powder or not (it's easier to find hihi)
Hello Adeline, so I don't know pistachio powder, I can't advise you. Pistachio paste can be found in organic stores. @ soon
Hello lilie! I really want to try this recipe... But I'm a little angry with cupcake frostings! I just messed up a mascarpone frosting, I'm a little disappointed!
For soft butter, is it creamed butter or just butter in pieces that have been softened a little (in the microwave?)?
Do you have a specific brand for ultra-fine icing sugar?
thanks a lot for your answer
Hello Amandine, it is softened butter. No favorite brand for icing sugar! See you soon
I loved it, I'm in 4th grade, I had a Spanish assignment, we had to make a sweet recipe (yes, we cook in class :D) in short, no, the goal is simply to write the recipe in Spanish, I managed to write it down quite well, but my teacher told me he loved it! Good news, otherwise very good blog, I love cooking, especially sweet recipes.
Also, I only put 10 y of cocoa and that was enough for me.
According to you, was there enough chocolate or too much in this recipe?
Bisous
Lucy
I made them yesterday! It's just a "killer" super good, the buttercream is not at all sickening, although I'm not a fan of cream but there's nothing to say, it's simply delicious. On the other hand, for the icing I only put 120g of icing sugar.
Thanks for sharing this great recipe! :-)
Hello :) I used pistachio puree that I found in an organic store and despite the light green coloring, I find that it doesn't give a super flattering color (yes yes I'm talking about cupcakes ^^) so I wanted to know how do you get such a pretty green color? Have a good Sunday!
Hello Marine, for this recipe I used pistachio patidess, it is a flavoring & a coloring at the same time. But you can have the same color result with a dark green gel coloring (put a little because it is intense).
Hello this recipe makes my mouth water. Where can I find patidess? I don't know this product and I can't find it anywhere, not even on the internet... Thank you very much
Hello, you can take pistachio paste if you want (the result will be less colorful)