This week I was lucky enough that my mother sent me my two tried and true cupcake recipe books. So once I got them I went entirely through them for the thousandth time and chose what I wanted to do.
I wanted to try the pistachio cupcakes since I was interested to do a nut cupcake recently. Katharine wanted cream cheese frosting so at first I wanted to try a chocolate cream cheese but I never got out to get cocoa powder. So instead I made it lemon cream cheese. The frosting that is supposed to go with the pistachio were already lemon so I thought I would just run with that flavor.
I ran into some struggles along the way this time. I did not have self rising flower, only all-purpose, so some of them came out very petite. I did not like how tangy the cream cheese recipe was so I just dumped in more powdered sugar until it was sweeter (since I like my frostings sweet!). But the batter came out a lovely slightly green color and after they were done you could still see little bits of the nuts.
My girlfriend said they were her favorites from this blog so far!
1/3 cup of pistachio nuts
1 stick butter, room temperature
1/2 cup granulated sugar
3/4 cup self-rising flour
2 tbsp milk
Preheat oven to 350F, then line the muffin pan with paper liners.
Put the pistachio nuts in a food processor and process until finely ground. Set aside.
Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time. Stir in the ground nuts, then sift the flour into the mixture and fold in. Stir in the milk and spoon the mixture into the muffin cups. Bake for about 18 minutes until risen and golden and a skewer inserted in the center comes out clean. Let cool.
Cream Cheese Frosting
Beat 6 oz. cream cheese, 1/3 cup confectioners’ sugar, and 2 teaspoons lemon juice together until smooth and creamy.
(I wanted to make it more lemony so I just squeezed in all the juice I could get out of one small sized lemon. OR you could add in some other flavors, too!)