Pistachio cupcakes with raspberry-mascarpone topping

Name: Pistachio cupcakes with raspberry-mascarpone topping
Cook time: 20 min
Total time: 1 h 20 min
Yield: 12
Ingredients: 90 g crushed pistachios; 150 g Butter; 4 Eggs (Gr. M); 7-10 Tbsp Salt; 125 g demerara sugar; 120 g Flour; 2 Tsp (deleted) Baking Powder; 125 g Raspberries; 250 g Mascarpone; 50 g Icing sugar; 12 Paper baking cups (5 cm diameter)

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
80 mins

Ingredients

Servings: 12

90 g crushed pistachios
150 g Butter
4 Eggs (Gr. M)
7-10 Tbsp Salt
125 g demerara sugar
120 g Flour
2 Tsp (deleted) Baking Powder
125 g Raspberries
250 g Mascarpone
50 g Icing sugar
12 Paper baking cups (5 cm diameter)

Directions

1
Grind 90 g pistachios. Melt butter. Mix eggs, 1 pinch of salt and sugar until creamy. Mix pistachios, flour and baking powder, stir in butter.
2
Line the twelve hollows of a muffin tray with paper baking cups and spread the dough in them. Bake in the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: see manufacturer) for 15-20 minutes. Lift the muffins out of the tin and let them cool down.
3
Raspberries selected. Put 12 beautiful raspberries aside for decoration. Puree the rest of the raspberries. Whip mascarpone and icing sugar until creamy. Stir in the raspberry puree. Pour the cream into a piping bag with a large star-shaped spout and squirt it onto the muffins in thick tuffs. Decorate muffins with raspberries and chopped pistachios.