by raspberryeggplant
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raspberryeggplant's Notes:
Expand1/4 cup shelled raw pistachios Ask a question about this ingredient
2/3 cups all purpose flour Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1/4 teaspoon ground cardamom (use 1/8 teaspoon if using freshly ground cardamom) Ask a question about this ingredient
4 tablespoons unsalted butter, room temperature Ask a question about this ingredient
1/2 cup granulated sugar Ask a question about this ingredient
1 large egg, room temperature Ask a question about this ingredient
1/2 cup milk, room temperture Ask a question about this ingredient
1/2 teaspoon vanilla extract Ask a question about this ingredient
1/4 teaspoon almond exxtract Ask a question about this ingredient
Heat your oven to 350 F and place a rack in the middle. Line 8 wells of a muffin pan with papers and set aside - OR - grease and flour an 8" cake pan.
Ask a question about this stepPut the pistachios in a mini chopper and pulse until very finely ground. Be careful not to turn it into a paste! Transfer the ground nuts into a small bowl and set aside 2 tablespoons for topping the cupcakes.
Ask a question about this stepSift the flour, baking powder, salt, and cardamom into a medium bowl and set aside.
Ask a question about this stepAdd the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and cream on medium speed until very light and fluffy, about three minutes.
Ask a question about this stepScrape down the sides of the bowl, add the egg, and beat on medium speed until the mixture is uniformly smooth, about 30 seconds.
Ask a question about this stepScrape down the sides of the bowl and add half of the flour mixture. Mix on low speed until just combined.
Ask a question about this stepScrape down the sides of the bowl. Add the milk, vanilla extract, and almond extract and mix on medium-low speed until the mixture is uniformly smooth, about 15 seconds.
Ask a question about this stepScrape down the sides of the bowl (can you tell I'm very particular about this) and add the remaining flour mixture. Mix on low speed until barely combined - it's ok if there is still some flour on the sides of the bowl.
Ask a question about this stepRemove the bowl from the mixer. Add the ground pistachios (except for the reserved 2 tablespoons) and mix gently to combine.
Ask a question about this stepDivide the batter among the lined muffin cups (or pour it all into a cake pan). Bake until the tops spring back lightly when pressed and a toothpick comes out clean, about 16 minutes. (An 8" layer will take 22-25 minutes.)
Ask a question about this stepCool the cupcakes in the pan set on a rack for 10 minute, then transfer to the rack to cool completely. (Similarly for the cake, let it cool in the pan for 20 minutes, then flip it out onto a rack to cool completely.)
Ask a question about this step3 large egg whites Ask a question about this ingredient
2/3 cups granulated sugar Ask a question about this ingredient
12 tablespoons (1 1/2 sticks, 6 ounces) unsalted butter, slightly cooler than room temperature Ask a question about this ingredient
1/2 teaspoon rose water (NOT rose syrup!) - this can be found at Middle Eastern and Indian groceries and even at places like Whole Foods Ask a question about this ingredient
1 drop pink food coloring (optional) Ask a question about this ingredient
8 pink rosebuds (optional; available from tea shops) Ask a question about this ingredient
Bring 1-2" of water to a simmer in a saucepan that is wide enough for the bowl of your mixer to sit on top of it (but not so big that the bowl falls in).
Ask a question about this stepAdd the egg whites and sugar to the mixer bowl. Whisk well to combine, then place over the pot of simmering water. Whisk constantly until the sugar has dissolved and the mixture is opaque and thick, about 3 minutes.
Ask a question about this stepTransfer the bowl to the mixer and attach the whisk attachment. Start on low speed and over the course of 30 seconds, bring the speed up to high. Whip on high speed until the whites are thick and glossy and the bowl is cool to the touch, about 7 minutes.
Ask a question about this stepWhile the whites are whipping, cut the butter into tablespoon-sized chunks. It's important that the butter is not too warm, so if it's squishy, put it in the fridge for a while so that it's somewhat firm but still pliant.
Ask a question about this stepWhen the whites are cool, scrape down the sides of the bowl and lower the speed to 8. Add 2 tablespoons of the butter and whip until combined, about 10 seconds. Continue with the remaining butter, waiting 10 seconds between each addition.
Ask a question about this stepWhen all the butter has been added, turn the speed to high and whip until the mixture comes together to form a thick frosting. This may take a while depending on how hot or humid it is, but don't lose faith - it will come together! After the frosting comes together, continue to mix on medium-high speed for another minute.
Ask a question about this stepScrape down the sides of the bowl, then add the rosewater and pink food coloring (if using) and whip on high speed for 10 seconds to combine.
Ask a question about this stepScrape down the sides of the bowl and transfer the frosting to a piping bag fitted with a large star tip.
Ask a question about this stepPipe the frosting onto the cupcakes once they are completely cooled and top each one with a sprinkling of ground pistachios and a rosebud (if using).
Ask a question about this stepHi. Can this cake be frosted a day in advance? If so, how/where would you store the cake? Thank you!!
Oh, absolutely. If you've boxed the cake, just wrap it with plastic wrap, then bring the unboxed cake to room temperature 45 minutes - 1 hour before serving.
Marvelous! So, box, wrap and put in the fridge? Then let warm to room temp? Do you feel this affects the texture of the cake itself at all? Sometimes they get chewy when cold.... Again, many thanks!!
Yep - just make sure the cake is fully at room temperature before serving and it shouldn't be gummy. Let me know how it turns out!
Hi fortyniner, i hear you re: plummeting prices. organic cherries were on super sale for one day last week at a local market, and i bought tons and went nuts canning. happy to share my recipe, just uploaded it in fact.
http://www.food52.com/recipes/13315_emilis_cherrycardamom_jam
let me know what you think if you make it. i can't stop eating it. :)
Good lordy, this just can't be bad. The cake is in the oven now, smells divine, and what was left on the paddle was absolutely scrumptious. I'm going to forego the icing tonight and serve a dollop of my cherry-cardamom jam alongside instead but will soon try your full recipe. So pretty too.
em-i-lis, Cherry Cardamon jam, is it your own recipe - if so can you share? Our peak cherry season is not until December when prices plummet and you can buy them by the box full so cheap. Would love to make this jam!
I might have just found the recipe for my wedding cake! My fiance was born in Pune, Maharashtra and grew up in Dubai. I'm an old-fashioned Southern American girl. This is the best blend of both worlds!
I can't even tell you how flattered I am! Let me know if this makes it to your wedding - if so, I want to see photos! :)
Guess what I'm making for my husband's birthday tomorrow? So beautiful.
This will definitely go onto my 'Have to make this one' list, as like the person above, I too am a pistachio and cardamom fan. I usually buy lemon and pistachio cupcakes at the Farmers Markets, but looks like this recipe is going to be a winner in our household.
Very clear instructions too, well done Raspberryeggplant.
This is a gorgeous recipe! I'm a huge fan of floral flavors, and the rose, pistachio, cardamom combo is one of the best!
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
I made these as cupcakes for a breast cancer fund raiser at our gym recently. They looked ( and tasted) fabulous and sold out no problem. I was so proud of them as they turned out so beautifully.
I now want to make one large cake for a family get together. Have just bought 1 kg of beautiful pistachios at a Lebanese store at an amazing price.
I decorated my cupcakes the day before and stored them in a large cake carrier in the fridge and they were fine.