Vanilla Cupcakes with Pistachio Swiss Meringue Buttercream

🧂 Ingredients

• 1 cup Cake/ pastry flour
• 1 teaspoon Baking powder
• 1 pinch salt
• ¼ cup +2 tablespoons Sugar
• ¼ cup +2 tablespoons Milk 2% fat – room temperature
• ¼ cup +½ tablespoon Butter – melted and cooled
• 1 large Egg (beaten) – Room temperature
• ¾ teaspoon Vanilla
• 3 large Egg whites
• 1 cup +2 tablespoons Sugar
• 1 ¼ cup +1 ½ tablespoon Butter – soft and cut into cubes
• ½ cup Pistachio cream
• ¼ cup Pistachios – chopped

Instructions

• 1 Pre-heat the oven to 350℉ (180℃.) Place cupcake liners in a six cup muffin tin.
• 2 In a large bowl whisk together the flour, baking powder and salt. Add sugar and
  whisk again.
• 3 Make a well in the middle and add the milk, melted and cooled butter, beaten egg
  and vanilla. Gently stir to combine, it will be a bit lumpy.
• 4 Spoon batter into the prepared pan. Bake for 15-20 minutes or until a toothpick
  inserted inside the cupcake will come out clean or with just a few crumbs
  attached. Let the cupcakes cool in the pan for 10 minutes, then move to a wire
  rack to cool completely.
• 5 Make a small hole in the middle of the cupcake (but don't cut through the
  cupcake) and fill it with pistachio cream. Finish by frosting with the pistachio
  Swiss meringue buttercream and top with some chopped pistachios.
• 6 In a standup mixer bowl or large heat proof glass bowl add the egg whites and
  sugar. Place it over a pot of water over medium heat and whisk until the sugar
  has completely dissolved. About 15-20 minutes, or until you can feel between
  your fingertips when the sugar has completely dissolved and the mix is smooth.
• 7 Beat on medium speed until the mix is completely cool and it has thickened. Add
  the cubes of butter a little at a time beating continuously until completely
  incorporated. Add the pistachio cream and beat again until combined.

Nutrition Info