November 27, 2016
Desserts, Cupcakes, Dairy,
Nuts/Seeds, Pistachio, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Christmas, Entertaining, Potluck, Electric Mixer, Food Processor, Oven Bake, Vegetarian, Make it from scratch, Chocolate, Kosher Dairy more
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"Recipe source: Sift Magazine (Holiday 2015)"
Preheat oven to 350 degrees F.
Line muffin cups with paper lines and then grease the paper.
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.
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.
Add sour cream and vanilla, mixing on low for 2 minutes.
Add the rest of the flour and mix on low until incorporated. Scrape the bowl one more time.
Scoop the batter (1/4 cup of batter for each cup cake) into the lined cupcake tin, filling each 2/3 full.
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.
To make the ganache: place the chocolate in a heatproof bowl and set aside.
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.
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.
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