Sunday, July 01, 2007

Warm Pistachio Cupcakes


The latest issue of Delicious featured this recipe of Shannon Bennet of Vue de monde fame. How could I resist trying them out when apparently he sells more than 100 of them a week in his cafĂ©. Especially after last week when I was treated to a most amazing experience of dinner at his famed restaurant, all I can say is wow and you have to check it our for yourself (when your budget allows!) as my humble words could in no way express how fantastic the night was. The cupcakes were beautiful, very moist & quite unusual as you can see from the ingredient list, not your typical cupcake mix. One note though, they are very adult & the 2 children who tried them didn’t think they were that special at all & in fact wouldn’t eat them after the first mouthful. Oh and I think I went a bit overboard on the green food coloring, the effect is supposed to be more subtle than my fluoro green alien slime impersonation.

Warm Pistachio Cupcakes

130g shelled unsalted pistachios rubbed in a tea towel to remove skins, plus 12 shelled pistachios to garnish.
100g unsalted butter, softened
85g caster sugar
75g good quality marzipan (min 50% nuts), chopped
2 eggs
1 tablespoon kirsch
2 drops vanilla extract
30g semolina
250g ready made icing
2-3 drops green food colouring

Preheat oven to 170c. Line a 12 hole, 1/3 cup capacity (80ml) muffin pan with patty cases.
Place 100g of the peeled pistachios on a food processor and blend for 1-2 minutes until they are very finely ground (almost a powder). Remove 1 tablespoon ground pistachios & set aside. Transfer the remainder to the bowl of an electric mixer with the butter, sugar, chopped marzipan & a pinch of salt. Beat well until the lumps are removed & you have a smooth paste. Add the eggs one at a time, beating continuously, ensuring the mix doesn’t stick to the side of the bowl & is thoroughly combined. Roughly chop the remaining 30g of pistachios and beat into the mixture. Beat in the kirsch, vanilla & semolina until combined. Divide evenly among patty cases & bake for 25 minutes or until form to the touch. Remove & cool slightly in the tray.Gently warm the icing in a saucepan over low heat, stirring continuously with a wooden spoon until melted & smooth. Stir in the food colouring. Working quickly, spoon icing onto cakes. Place a pistachio on top of the icing & dust with reserved ground pistachios

2 comments:

KikiMiss said...

You're very lucky being treated to Vue de Monde, was it a special occasion?

These cupcakes look very interesting, I don't like marzipan though...

By the way I've tagged you..if you'd like to join in you just need to go to my blog and have a read.

Ange said...

Hi Kikimiss - yes it was our anniversary for Vue de Monde, dont worry I wouldnt get taken there just any old day of the week!