Pistachio Cupcakes with Blackberry Buttercream Frosting
If you’re still looking to get that sugar rush this cupcake is the way to go. Use your leftover blackberries from this week’s baked salmon with blackberry puree dish for this healthy twist on a cupcake recipe. The “frosting” is really more of a sauce for drizzling. The blackberries impart a rich flavor and a fun color; plus they provide a natural sweetening method. The buttercream base is so decadent that it will have you licking the bowl.
Baking is not exactly my favorite thing to do—in actuality the word loath comes to mind. However, I try to practice what I preach, and that’s to try something new. I haven’t baked anything in years and this will be the first batch of cupcakes I’ve made from scratch. Besides, I really do love cupcakes, and I’m a sucker for pistachios—not to mention a good nut/fruit combination.
It was surprisingly straightforward, I just couldn’t be as liberal and relaxed with the instructions as I’m used to doing when cooking. The pistachios add subtle color, texture, and a healthier element to the base of the cupcake. I love the contrasting colors of the light green from the pistachios and the magenta from the blackberries. Don't forget to use pink cupcake liners to help promote east cancer awareness for the month of October!
Ingredients – Makes about 18 cupcakes
For cupcakes:
1 ¾ cup all-purpose flour
3 ½ ounce package pistachio mix
2/3 cup organic sugar
2 ½ teaspoon salt
¾ cup white chocolate chips
2 eggs (or egg replacement)
1 ½ cups soy milk
1 teaspoon vanilla extract
1 cup of pistachios, chopped
For the frosting:
¼ cup butter, softened
½ cup fresh blackberries
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/8 teaspoon salt
16 ounces powdered sugar
Directions
For the cupcakes:
1. Preheat oven to 375 degrees.
2. Add the first six ingredients and stir to combine. Be sure to sift the flour.
3. In a separate bowl add egg, milk, oil, pistachios, and vanilla. Stir to combine.
4. Pour wet mixture into the dry mixture. Stir to combine. Be careful not to over mix.
5. Fill paper-line cupcake tin 2/3 full.
6. Bake for 18-20 minutes or until toothpick comes out clean.
7. Cool in pan for 10 minutes, then transfer to wire rack to cool.
For the frosting:
1. Beat the first ingredients at medium speed with an electric mixer until creamy.
2. Gradually add powdered sugar, beating at low speed until smooth.
Adapted from: “Tse, Tiffany. “Pistachio Cupcakes with Blackberry Buttercream Frosting.” Healthy Recipes. Oct. 2014. Web. 8 Feb. 2013. www.shape.com/healthy-eating/healthy-recipes/10-healthy-cookie-recipes-fall
By Rhea Torreon
