Cake with orange cream bimby method
75 recipes
Cupcakes with pistachios
ingredients
servings
16
Pistachios, unsalted
85 grams
Butter
115 grams
Type 00 wheat flour
140 grams
Eggs
2 unit
Greek yogurt from full fat milk
150 grams
Baking powder for desserts
1/2 unit
Pistachio grain
to taste
Egg, egg white
4 unit
White sugar
350 grams
Water
0.4 liter
Lemons
1 half
Desserts from North America
Cupcakes with pistachios
Cupcakes with pistachios
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A lighter version of the classic American sweets
preparation
step 1
Place the pistachios in a blender and chop. Add the softened butter, 140 of sugar, flour, 2 eggs and yogurt and continue to work to mix well. Add yeast and mix again.
step 2
Pour the dough into cups and bake in a preheated oven at 180 ° for 20-25 minutes, until they are swollen, golden and firm (that is the toothpick test also for cupcakes). Then let it cool.
step 3
Then prepare the meringue. Beat the egg whites into the planetary with 40g of sugar.
step 4
In a small pot put to cook 40 ml of water with the lemon juice together with 160g of sugar to create a syrup. It will become a syrup after about 3 min and start to boil.
step 5
Lower the speed of the mixer and begin adding the flush syrup, then rose again the speed and continue beating for another 6-7 minutes until the mixture will result lukewarm.
step 6
At this point the meringue used to decorate cupcakes, opting for one bag a few.
step 7
Use a kitchen torch or spend a few minutes the cupcakes in the oven grill to give the appearance burned meringue. Finally add the chopped pistachios for the final touch.
