Pistachio cupcakes with honey whipped cream
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
Serves: 12
  • 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
  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
Recipe by Scaling Back at https://www.scalingbackblog.com/new-beginnings-and-a-cupcake-to-celebrate/