These cupcakes have a delicious and textured crumb since the pistachios are ground at home. I love these with some 7-minute Frosting!
Total time (including baking): 40 min. Makes 12-14 cupcakes.
Materials: 1 mixing bowl; measuring vessels; muffin tin. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- ¾ cup (150g) granulated white sugar
- 3 tbsp (42g) oil
- 1 egg
- 1 cup buttermilk
- Dashes of vanilla and almond extracts
- 1 ½ cups (180g) all purpose flour
- 130 grams (~1 cup) ground pistachios (or ~ 1 ⅓ cups whole)
- 2 tsp baking powder
7-minute Frosting ingredients:
- Egg whites
- Granulated sugar
- Vanilla extract
Instructions:
- Grind the 130 grams of pistachios (unroasted, unsalted… feel free to experiment though).
- Preheat oven to 350˚F. Butter muffin tin and line with muffin wrappers if desired. If necessary, prepare buttermilk with 1 cup milk and a squeeze of lemon juice.
- In a mixing bowl, mix together ¾ cup sugar, 3 tbsp oil, 1 egg, and vanilla and almond extracts. Mix in the 1 cup ground pistachios.
- In a measuring cup, stir together 1 ½ cups all purpose flour and 2 tsp baking powder.
- Alternate pouring the 1 cup buttermilk and the flour mixture into the batter and stir until just combined. Pour into muffin tins.
- Bake at 350˚F for ~25 minutes, until cupcake tops are springy to the touch and edges are slightly browned. Allow to cool.
- Immediately before serving, prepare the 7-minute Frosting. Then ice and enjoy!