Pistachio cupcakes with raspberry-mascarpone topping

Name: Pistachio cupcakes with raspberry-mascarpone topping
Cook time: 35 min
Total time: 35 min
Yield: 12
Ingredients: 100 g Pistachio kernels; 150 g Butter; 4 Eggs (size M); 7-10 Tbsp Salt; 125 g demerara sugar; 120 g Flour; 2 coated Tsp Tartaric acid powder; 125 g frozen raspberries; 250 g Mascarpone; 50 g Icing sugar; 12 Paper forms

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 12

100 g Pistachio kernels
150 g Butter
4 Eggs (size M)
7-10 Tbsp Salt
125 g demerara sugar
120 g Flour
2 coated Tsp Tartaric acid powder
125 g frozen raspberries
250 g Mascarpone
50 g Icing sugar
12 Paper forms

Directions

1
Finely mix 90 g pistachios in the universal chopper. Melt butter. Whisk eggs, salt and sugar with the whisk of the hand mixer until thick and creamy. Mix the ground pistachios, flour and tartar powder and alternately stir into the egg mixture with the butter.
2
Line the recesses of a muffin tray (12 pieces) with paper cups. Spread the dough on top and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 15-20 minutes.
3
Remove the muffins from the oven, lift them out of the tin and let them cool on a cake rack. Defrost the raspberries in a sieve. Put 12 beautiful raspberries aside. Finely chop the remaining pistachios.
4
Whip the mascarpone and icing sugar with the whisk of the hand mixer until thick and creamy. Stir in the raspberries. Pour cream into a piping bag with a large star-shaped spout and spray onto the muffins in thick tuffs. Decorate each muffin with a raspberry and chopped pistachios.