Pistachio-Cardamom Cupcakes

16
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"Recipe source: Sift Magazine (Holiday 2015)"

Original recipe yields 16 servings
OK
  • FOR CHOCOLATE GANACHE

Nutritional

  • Serving Size: 1 (99.4 g)
  • Calories 387.1
  • Total Fat - 27.9 g
  • Saturated Fat - 15 g
  • Cholesterol - 88.9 mg
  • Sodium - 289.1 mg
  • Total Carbohydrate - 30.9 g
  • Dietary Fiber - 2.5 g
  • Sugars - 18.5 g
  • Protein - 5.4 g
  • Calcium - 87.2 mg
  • Iron - 1.7 mg
  • Vitamin C - 7.2 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Line muffin cups with paper lines and then grease the paper.

Step 3

Using a food processor add the pistachio nuts and half of the flour (1 cup); process for 1 minute until nuts are finely ground. Sift mixture through a strainer, returning any large chunks back to processor for further grinding with the remainder of the flour. Whisk the ground nut/flour mixture with the cardamom, baking powder and salt.

Step 4

In a large mixing bowl of an electric mixer cream the sugar, butter and lemon zest until light and fluffy (only a few minutes). With the machine running add he eggs one at a time, mixing until each egg is incorporated into the batter before adding the next egg. Scrape the sides and bottom of the bowl.

Step 5

Add sour cream and vanilla, mixing on low for 2 minutes.

Step 6

Add the rest of the flour and mix on low until incorporated. Scrape the bowl one more time.

Step 7

Scoop the batter (1/4 cup of batter for each cup cake) into the lined cupcake tin, filling each 2/3 full.

Step 8

Bake for 20-25 minutes or until a tester inserted in center of the cupcakes comes out clean. Remove from oven and allow to cool.

Step 9

To make the ganache: place the chocolate in a heatproof bowl and set aside.

Step 10

In a saucepan over medium heat bring the cream to a simmer and then pour over the chocolate; let it stand for a few minutes and then stir until mixture is smooth. Whisk in the butter until incorporated. Add salt and stir.

Step 11

Using a small spatula place a large dollop of the ganache on each cupcake and smooth over in a circular motion from the center to the outer edges. If desired, top each cupcake with some chopped pistachios.

Tips & Variations


No special items needed.

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