Being a cupcake is tough. There are so many cupcakes out there – it is so hard to make a difference. So when I heard that Kath from a cupcake or two was hosting a competition to win a cupcake courier it with great consideration that I provided my entry. Basically, the best cupcake recipe wins! Well, whether I win or not, I think these cupcakes are winners on their own!
Let me warn you, they aren’t your typical cupcakes. It contains a dash of kirsch, it is simply decorated and when you bite into it you will realize you are eating a more “grown-up” version of the cupcake. Also, they are gluten free – which is a plus!
The recipe is from Shannon Bennett (Vue de Monde Restaurant) in his book My French Vue, Bistro Cooking at Home. He mentions in his book that these cupcakes account for 70% of all the cakes they sell! He decided to part with the recipe so his regular clientele would make it at home and try the other desserts they make at Bistro Vue.
Here’s the recipe:
Warm Pistachio Cupcakes
- 100 grams unsalted butter, softened
- 85 grams caster sugar
- pinch of salt
- 20 grams sweetened pistachio paste (I used regular pistachio paste from a healthfood store)
- 55 grams marzipan (minimum 50% nuts)
- 2 medium sized eggs
- 100 grams unsalted pistachios, ground
- 30 grams unsalted pistachios, shelled and rough chopped
- 20 ml kirsch
- 2 drops vanilla essence
- 30 grams semolina
- 12 patty pan cases
- 12 whole pistachios, shelled
- 200 grams icing sugar, sifted
- 2 tablespoons water
- 40 grams pistachio paste
- Preheat a fan forced over to 165c.
- For this recipe, I recommend using a beater with a paddle attachment. You can make the mixture by hand, though, using a wooden spoon and a metal mixing bowl.
- Put the butter, sugar, salt, pistachio paste and chopped marzipan into the bowl and beat well until lumps are removed and you have a smooth paste. Add the eggs one at a time, beating continuously and ensuring the mix does not stick to the side of the bowl, until eggs are thoroughly amalgamated.
- Add the ground and rough chopped nuts and continue to beat. Then beat in the kirsch, vanilla and semolina.
- Lay out medium-size patty pan cases. Using a piping bag or spoon, place the mix into the cases equally. This should be about 50 grams of mixture per case. Note: For some reason, I was only able to manage 10 cupcakes.
- Put the cakes onto an oven tray and bake for approximately 16 minutes, then remove from the over and allow to cool on the tray.
- Make icing: whisk together all ingredients to make a smooth paste. Put it into a clean pan and gently heat, stirring continuously with a wooden spoon, to approximately blood temperature then spoon over the cakes in equal measure. Place a whole pistachio (or two!) on top of the warm fondant.
- Reheat cupcakes in a warm over for 2 minutes before serving.