OMG! Valentine’s Day is coming up and I have a new exciting, tasty recipe just for you! I made scrumptious Pistachio Cupcakes and I added a touch of V-Day decor!
My recipe is denser that normal cupcakes because I added my secrets ingredient aka sour cream + almond milk. It makes the cupcakes richer and when you bite into it, you will fall in love.
If you want a light cupcake, instead of the sour cream + almond milk, just added 1 cup of whole milk.
Why I love Pistachio Flour?
Earthy, Rich, Nutty
Pistachio Flour is a delicious and healthy way to add a rich, nutty flavor into your recipes. The batches of raw pistachios have an ultra-fine, uniform consistency that requires no sifting! In addition, it is perfect for low-carb diets and as a wheat or rye flour alternative, our pistachio flour is a must-have for desserts, baked goods, savory dishes, and more.
Lastly, Pistachio nuts are one of the lowest in calories for nuts and lower in carbs – great taste boost in a healthier package.
By the way, you can make this recipe Keto Friendly. All you have to do is substitute the sugar for sugar-free Swerve or Monkfruit, and substitute the all purpose flour for 1 cup almond flour + 1/4 cup coconut flour. THAT EASY!
Fondant Roses? Green Leaves?
Roses: I learned to make these gorgeous Roses on YouTube. There are so many great easy videos to learn step by step. I will be adding a step by step video on my Instagram, so be on the look out.!
Update 2/1: Here is the Reel for the step by step video.
Step by step pictures…..
Green Leaves: I made these leaves using white chocolate melts, leave mold and green food coloring. Step by step video here
Let’s get started…..
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Yields: 12 Cupcakes
- 1¼ cup all purpose flour
- ¼ tsp salt
- 1 tsp baking powder
- ¼ cup Pistachio Flour
- 5 tbsp butter, room temperature
- ⅔ cup sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1¼ tsp almond extract or pistachio extract
- 1 cup sour cream
- 1/4 cup almond milk
- Chocolate Green Leaves
- Red Fondant Roses
- 1/4 cup Crushed Pistachio Nuts
- Preheat the oven to 350℉. Line a standard muffin tin with cupcake liners and set aside.
- In a large bowl, sift the all purpose flour, salt, and baking powder. Stir in Pistachio Flour and set aside.
- In a medium bowl, using a hand mixer or stand mixer with a paddle attachment, cream the butter and sugar.
- Add the egg and mix to combine
- Add Vanilla and Almond or Pistachio Extract. Mix to combine
- Alternate adding the dry ingredients, the milk and sour cream, beginning and ending with dry ingredients.
- Mix and using a rubber spatula, scrape the bowl until the mixture is thoroughly combined.
- Using an ice cream scoop or a tablespoon measurement ( 2 1/2 tbsp), place a rounded scoop into the lined muffin tin.
- Bake for 15 minutes, or until the top of the cupcake is firm and the edges are beginning to brown.
- Let cool completely before frosting.
11. After the cupcakes cool, frost cupcakes in any way you desire, then add garnishes on top. Garnishes are all optional.
Did you make this?
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