Pistachio Cupcakes with White Chocolate Buttercream Recipe
Tender pistachio cupcakes filled with cherry compote and frosted with white chocolate Swiss meringue buttercream. Perfect for a birthday, dinner party dessert or any day that ends in Y really.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.landolakes.com.
Cooking tools:
- Muffin tin
- Paper baking cups
- Oven
- Mixing bowl
- Food processor
- Whisk
- Hand mixer
- Saucepan
- Cooling rack
- Stand mixer
- Chef's knife
- Melon baller
- Spoon
- Piping bag
- Offset spatula
- Kitchen scale
- Measuring cup
- Measuring spoon
- Stove
- Toothpick
- Microwave
- Cutting board
- Spatula
- Kitchen timer
Ingredients
- Cupcakes
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups sugar
- 1 cup shelled pistachios, toasted
- 1 cup Land O Lakes® Butter softened
- 4 large Land O Lakes® Eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup milk
- Cherry Compote
- 2 tablespoons water
- 1 tablespoon cornstarch
- 2 cups frozen cherries, thawed, coarsely chopped
- 1/3 cup sugar
- 2 tablespoons lemon juice
- 1 1/3 cups sugar
- 6 large Land O Lakes® Eggs (whites only)
- 2 cups (1 pound) Land O Lakes® Butter softened
- 4 (1-ounce) squares white chocolate, melted, cooled slightly
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