Pistachio Raspberry Mini Cupcakes
Pistachio Raspberry Cupcakes with Raspberry Custard filling
Pistachio Raspberry Cupcake with Raspberry Custard filling
Item: A twist on Martha Stewart’s Pistachio Raspberry Cupcakes – review
Find recipe here: Martha Stewart’s Pistachio Raspberry Cupcakes
- Pistachio Raspberry Cupcakes with Raspberry Custard filling 5/6
- These are really good! My friend and I baked these over the weekend. We modified the recipe because we wanted to make cupcakes rather than teacakes. These are denser than cupcakes and that’s why Martha refers to them as teacakes. I would make these again for sure, but experiment with the recipe a bit more. A bit adventurous for some, but it is a gourmet style cupcake. It’s pretty expensive to make too because pistachios and raspberries aren’t cheap. Great to make during the summer.
- I love raspberries and nutty flavours, so it’s no doubt I would enjoy these. These aren’t meant to be those fluffy cupcakes we’re used to though. It’s really rich in pistachio flavour and I really enjoyed that nuttiness. I made sure not to grind them up all the way, so that I could still bite into small pieces of pistachio. They aren’t that sweet either, you can eat it for breakfast or as a dessert. Perfect for bridal showers or any other girly events. You really don’t want to overbake these because they’re dense enough on their own already. More like a cake than cupcake.
- Tasty Twist Idea: We had so many raspberries so I ended up making a fresh raspberry custard to fill the middle of the cupcakes. The cupcakes are still pretty sturdy so it was hard to inject the cupcakes with the custard. We also made a raspberry buttercream to ice them. I think the custard was a great addition – it adds moisture because they can come off as a bit dry since they’re made with nuts.