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Cupcakes with pistachios




Pistachios, unsalted

85 oz


115 oz

Type 00 wheat flour

140 oz


2 unit

Greek yogurt from full fat milk

150 oz

Baking powder for desserts

1/2 unit

Pistachio grain

to taste

Egg, egg white

4 unit

White sugar

350 oz


0.4 fl oz


1 half

Desserts from North America

Cupcakes with pistachios

Cupcakes with pistachios

vegetarian with gluten with eggs with lactose with nuts

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cupcakes with pistachios

A lighter version of the classic American sweets

Cupcakes with pistachios step 1

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.

Cupcakes with pistachios step 2

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.

Cupcakes with pistachios step 3

step 3

Then prepare the meringue. Beat the egg whites into the planetary with 40g of sugar.

Cupcakes with pistachios step 4

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.

Cupcakes with pistachios step 5

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.

Cupcakes with pistachios step 6

step 6

At this point the meringue used to decorate cupcakes, opting for one bag a few.

Cupcakes with pistachios step 7

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.

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