Thursday, December 20, 2012

Pistachio Cupcakes with Eggnog Glaze


Pistachios make me think of Christmas. I'm not sure why. I don't remember ever having pistachios growing up. Except for Jell-O pistachio pudding. But there is really nothing very pistachio-y about that.  My next pistachio memory is seeing those bright red pistachios in the bins at the grocery store. It was years before I realized that pistachio shells do not naturally have a cherry red exterior. But that must be where the Christmas memory started. Bright red shells on the outside, a lovely shade of, well, pistachio on the inside.


This recipe packed in the pistachios.  A full 3 1/4 cups! This is what I feel a cupcake should be:  small in size, big on flavor.  Pistachios went into the batter both chopped and ground to a paste.  I bought a big bag of pistachios at Costco.  It only came in roasted and salted so that's what I used.  I also used salted butter and just eliminated all extra salt from the recipe.  It seemed to balance out.


The result was a dense, moist cupcake ready for dipping.



The eggnog glaze gave a festive taste to the cupcakes.


As did the pistachios arranged in the shape of a star.

These cupcakes were The December baking assignment for The Martha Stewart Cupcake Club.
Next time, Join us!


Pistachio Cupcakes
Inspired by Martha Stewart's Cupcakes!
Makes 34

1 cup salted shelled pistachios
1 1/4 cups salted butter, melted
6 ounces cream cheese
3 cups sugar
6 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour (or white, whole wheat flour)
3/4 cups coarsely chopped salted pistachios
1 12 cups salted pistachios whole or slivered for garnish


  1. Preheat oven to 325 degrees F.  Line standard muffin tins with paper liners.
  2. In a blender, combine 1 cup shelled pistachios with melted butter.  Blend on smoothie setting until liquified.
  3. With an electric mixer, beat cream cheese and sugar.  Add pistachio butter.  Gradually add one egg at a time until well mixed.  Beat in vanilla.  Add flour, beating until just combined.  Fold in chopped pistachios by hand.
  4. Divide batter evenly among muffin tins and bake until toothpick comes out clean, about 30 minutes.
  5. Finish cooling on a wire rack.
  6. Dip cupcakes in Eggnog Icing and garnish with pistachios.


Eggnog Icing

1 cup powdered sugar
1/4 cup eggnog
1/2 teaspoon vanilla paste (or extract)

Combine ingredients in a small bowl and stir with a fork until smooth.





1 comment:

  1. I just love your Pistachio Cupcakes with Eggnog Glaze. Thank you so much for sharing with Full Plate Thursday and a very Merry Christmas to you and your family.
    Come Back Soon!
    Miz Helen

    ReplyDelete