Dawn Brown

Pistachio mini-cupcakes with lime

These pistachio mini-cupcakes have an amazing taste and a fluffy texture. Some general tips for this recipe:

- add a tablespoon of lemon/lime zest in the dough to make it taste differ;

- when you whisk the egg white you may put 2-3 drops of lemon juice instead of salt.


(for 30 small cupcakes)

For the dough:

5 eggs white

a pinch of salt

150 g sugar powder

125 g almond flour

50 g ground pistachios

75 g flour

1 tea spoon baking flour

For the syrup:

40 ml lime juice

40 g cane sugar

lime zest

For cream:

230 g cream cheese

50 g 35% whipping cream

2 tablespoons pistachio paste

powdered sugar

pistachios for decoration


How to prepare the dough.

Preheat the oven to 180 degrees. Sieve the flour and the baking powder, add the almond flour and ground pistachios.

Whisk the egg whites with a pinch of salt, gradually add the sugar powder. Whisk the egg mass until sustainable peaks. Add the flour in the egg mass.

Grease the cake forms, pour the dough into the forms and then leave in the oven for 15-20 minutes. Cool the cupcakes and take them out of forms.

How to prepare the syrup. Combine the lime juice, lime zest and sugar in the saucepan. Put the saucepan on the heat and leave till sugar dissolves. Remove the mixture from heat and leave in a cool place.

How to prepare the cream.

Mix and whisk the following ingredients: cream cheese, whipping cream, pistachio paste and sugar powder until the mixture gains the homogeneous consistency. Leave the mixture to thicken in a cool place then put it in a pastry bag.

Imbue the cupcakes with the syrup, add the cream and add the pistachio on each cupcake. Serve these cakes with the cooled lemonade.

Store the cupcakes covered with foil, plastic wrap or waxed paper or under a cake safe or inverted bowl. 

A picture for this article was taken from: http://www.tablespoon.com/


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