New beginnings and a cupcake to celebrate

pistachio cupcakes with honey whipped cream | scaling back

You may have noticed that my little corner of the Internet has a new look today and I’m so excited to share the new site that I’ve been working on the last few months.  I have a lot of changes going on in my life right now and starting over fresh here seems so appropriate.

When I started this blog I really wanted to focus on scaling back all aspects of my life.  Gaining a deeper appreciation for the things and people around me was a priority.  I wanted to spend less time shopping and accumulating things and instead focus on developing myself into a better person and find what my passions are, what drives me.  It’s been an incredible journey and I’m ready to for the next phase to begin.

I moved into my house ten years ago before I gave any thought to consuming less and at the time I thought it was the right decision for us.  My husband and I had planned on having another child and thought that we might have one of our moms living with us but neither of those things came to fruition.  Along the way I’ve learned so much and come to realize that bigger isn’t better and that I’d rather have a few lovely and special things around me.  I’ve been living in a beautiful house that hasn’t felt right for me and been longing for a simpler, easier space.  Well after years of looking I’ve finally found it, the house that the moment I stepped into it I just knew it had to be mine.  I’m going to be moving from a 3700 square foot house into one that is 1600 square feet.  It’s not small by al lot of people’s standards but it’s just right for us and I couldn’t be more excited.  I will miss my house, my son grew up in it and it’s where I learned to garden and really developed my passion for cooking.  It’s full of memories and I’ll miss the neighborhood but I’m ready for a change.

pistachio cupcakes with honey whipped cream | scaling back

pistachio cupcakes with honey whipped cream | scaling back

To celebrate all the wonderful changes in my life it seemed appropriate to celebrate with a bit of cake.  I wanted something barely sweet that would be perfect with a cup of tea in the afternoon.  The base is almond flour and finely ground pistachios and the frosting is a stabilized whipped cream that I added a little bit of cornstarch to.

pistachio cupcakes with honey whipped cream | scaling back

Trying to downsize my life by 50% or more won’t be easy but I am eagerly looking forward to the challenge and I’ll be sharing all the good and the bad of packing up a lifetime of memories and possessions.  I’d love to hear your thoughts and any advice you’d love to share.  I’m so excited to a fresh start and I hope you’ll enjoy the journey with me.

Pistachio cupcakes with honey whipped cream
Author: 
Serves: 12
 
These flourless pistachio cupcakes are perfect for an afternoon treat or celebration. The whipped cream is lightly sweetened with the addition of honey and a touch of cardamom
Ingredients
  • For the cupcakes:
  • 1 cup shelled roasted pistachios
  • 1 cup almond flour
  • ½ teaspoon cardamom
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ¾ cup sugar, divided
  • 4 eggs, separated
  • For the frosting:
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon corn starch
  • 1 tablespoon honey
  • ½ teaspoon vanilla extract
  • ½ teaspoon cardamom
  • chopped pistachios for garnish
Instructions
  1. For the cupcakes:
  2. Pre-heat the oven to 350 degrees. Line a muffin tin with paper liners. Process the pistachios in a food processor until finely ground. Add the almond flour, cardamom, salt and baking powder and stir well to combine. In a large bowl whisk the egg yolks with ½ cup of sugar until pale yellow and smooth. Add the flour mixture to the egg yolks and stir to combine.
  3. In a stand mixer with a whisk attachment, beat the egg whites on low speed until bubbles form and then increase the speed to high. As the egg whites begin to increase in volume slowly add the remaining ¼ cup of sugar to the mixture and continue to beat until soft peaks form.
  4. Using a large spatula stir in ⅓ of the egg whites to the pistachio mixture until the batter starts to loosen up. Fold in the remaining egg whites in two separate additions cutting a path down the middle of the mixture with the edge of the spatula and gently turning the mixture over onto itself. Be gentle with the batter and try not to deflate the egg whites. Once all the egg whites are incorporated into the batter use a ½ cup measuring cup to fill the prepared tins.
  5. Bake the cupcakes for 25 - 28 minutes until the tops are set and the cupcakes are dry to the touch. Let the cupcakes cool completely while you prepare the frosting.
  6. For the frosting:
  7. In a small saucepan place the powdered sugar and cornstarch and gradually stir in ¼ cup of the cream.
  8. Bring to a boil, stirring constantly, and simmer for just a few seconds (until the liquid is thickened). Scrape into a small bowl and cool completely to room temperature. Stir in the vanilla.
  9. Beat the remaining ¾ cup cream just until traces of beater marks begin to show distinctly.
  10. Add the cornstarch mixture in a steady stream, beating constantly. Add the honey and continue to beat just until stiff peaks form when the beater is raised.
  11. To frost the cupcakes transfer the frosting to a piping bag fitted with a medium-size star tip and pipe onto each cupcake. Garnish the cupcakes with some chopped pistachios

 

  • 6 Comments
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  • Meet Tina | Scaling Back Blog

    Self-taught cook, photographer.  You can usually find me at a farmers market dreaming up alternative recipes for my allergy prone family.

    6 thoughts on “New beginnings and a cupcake to celebrate

    1. Susan

      Hi Tina! I’m so excited for you! Do you have pics of the new place? My husband and I have been talking about downsizing for quite some time, but we are having a hard time finding the right place…but we really enjoy the search 🙂

      Reply
      1. Tina Post author

        Hi Susan,

        We haven’t closed on the house yet but I’ll be sure to share photos as soon as I can. Right now I’m concentrating on getting rid of as much stuff as I can. It’s amazing when you take the time to really take stock of your possessions and what you really need. I’m finding I’m not as attached to my things as I thought! Have a great weekend and thanks for all the kind words!

        Reply
      1. Tina Post author

        Thanks Ginny,

        It took a long time to get the right look but I’m glad that I made sure I was happy with it before I put it up. Thanks so much for reading the blog and the kind words!

        Reply

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