White Chocolate Pistachio Cupcakes

Delicate and airy, they beckon with their aroma! The cupcakes turn out very airy and flavorful. The most important thing is to beat everything thoroughly. I mix everything from start to finish with a mixer, mixing flour and milk at the lowest speed. There is a bit too much sugar for my taste, but my husband said it was just right for him. If you decorate cupcakes with cream, either make it not too sweet or add less of it to the dough. Instead of pistachios, you can use other nuts of your choice or omit them altogether.
cook time: 40 min
Zoe Kendrick
White Chocolate Pistachio Cupcakes

Nutrition Facts (per serving)

382
Calories
19g
Fat
42g
Carbs
7g
Protein

Ingredients (15 portions)

Basic:

Sugar 150 g
Wheat flour 140 g
Butter (soft) 90 g
Milk 100 ml
Baking powder (no slide) 1 tsp
Chicken eggs 2 pc
Pistachios 45 g
White chocolate 60 g

Recipe instructions

Step 1

Step 1
The necessary ingredients, it is better if they are all at room temperature.

Step 2

Step 2
Beat soft butter with sugar until fluffy. We make sure that the sugar dissolves.

Step 3

Step 3
Add eggs and beat thoroughly again.

Step 4

Step 4
Melt white chocolate and add to the butter mixture, mix thoroughly.

Step 5

Step 5
Sift flour with baking powder. Add it into the dough in several stages.

Step 6

Step 6
Alternating with milk. First add a third of the flour, then a third of the milk and again the flour. After each addition, mix everything well.

Step 7

Step 7
Chop the pistachios.

Step 8

Step 8
And add it to the dough. The dough turns out very airy.

Step 9

Step 9
Place the dough in the molds and bake at 180 C for about 20-25 minutes.

Step 10

Step 10
Let the finished cupcakes cool on a wire rack. If desired, you can decorate with cream or simply sprinkle with powdered sugar. Bon appetit!

Additional rubrics

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