Berry & Pistachio Cupcakes Recipe
Introduction
These Berry & Pistachio Cupcakes combine a moist, fruity base with a rich raspberry buttercream and crunchy pistachio topping. Perfect for any occasion, they offer a delightful blend of textures and fresh flavors that will impress your guests.
Ingredients
- 150 g unsalted butter (room temperature)
- 150 g caster sugar
- 150 g self-raising flour
- 3 medium eggs
- 4 tbsp raspberry coulis
- 100 g pistachios (chopped)
- 200 g unsalted butter (room temperature, for buttercream)
- 400 g icing sugar
- 3 tbsp raspberry coulis (for buttercream)
- 12 strawberries
- 12 raspberries
- 50 g pistachios (chopped, for decoration)
Instructions
- Step 1: Preheat your oven to 180ºC (160ºC fan) and line a 12-hole cupcake tray with cases.
- Step 2: Beat 150 g room-temperature butter and 150 g caster sugar together until creamy and light.
- Step 3: Add the self-raising flour and eggs to the mixture, then beat until smooth and well combined.
- Step 4: Gently fold in 4 tablespoons of raspberry coulis and 100 g of chopped pistachios until evenly distributed.
- Step 5: Divide the batter evenly into the cupcake cases and bake for 20-22 minutes, or until a skewer inserted into the center comes out clean.
- Step 6: Remove the cupcakes from the oven and allow them to cool completely before decorating.
- Step 7: To make the buttercream, beat 200 g room-temperature butter on its own for a few minutes until smooth and creamy.
- Step 8: Gradually add 400 g icing sugar and continue beating until fully incorporated.
- Step 9: Slowly mix in 3 tablespoons of raspberry coulis, beating until the buttercream is smooth and evenly colored.
- Step 10: Using a piping bag fitted with a 2D closed star tip, pipe the buttercream onto the cooled cupcakes.
- Step 11: Decorate each cupcake with one strawberry, one raspberry, and a sprinkle of chopped pistachios.
Tips & Variations
- For extra crunch, toast the pistachios lightly before chopping and folding into the batter and decoration.
- If raspberry coulis isn’t available, substitute with another berry coulis like strawberry or blackberry for a different flavor.
- Use a piping bag with your preferred tip to create custom designs or swirl patterns.
- To make the cupcakes nut-free, omit pistachios and add a handful of fresh berries inside the batter instead.
Storage
Store the decorated cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best flavor and texture. Buttercream can harden when cold, so a brief 10-15 minute warm-up enhances softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and keep them covered at room temperature. Add the buttercream and decorations the day you plan to serve for the freshest result.
What if I don’t have raspberry coulis?
You can substitute raspberry coulis with other fruit coulis such as strawberry or blackberry, or use homemade berry jam thinned slightly with water for a similar effect.
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Berry & Pistachio Cupcakes Recipe
- Total Time: 37 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight in these luscious Berry & Pistachio Cupcakes, featuring moist, fluffy cupcakes infused with raspberry coulis and crunchy pistachios, topped with a vibrant raspberry buttercream and garnished with fresh strawberries, raspberries, and chopped pistachios. Perfect for a sweet treat or special occasion.
Ingredients
Cupcake Batter
- 150 g unsalted butter (room temperature)
- 150 g caster sugar
- 150 g self-raising flour
- 3 medium eggs
- 4 tbsp raspberry coulis
- 100 g pistachios (chopped)
Buttercream
- 200 g unsalted butter (room temperature)
- 400 g icing sugar
- 3 tbsp raspberry coulis
Decoration
- 12 strawberries
- 12 raspberries
- 50 g pistachios (chopped)
Instructions
- Preheat and Prepare: Preheat your oven to 180ºC (160ºC fan). Line a cupcake tin with 12 cupcake cases to ready for baking.
- Make the Batter: Beat the 150 g of room temperature unsalted butter with 150 g caster sugar until creamy and light in texture. Add in the self-raising flour and the eggs, mixing well until the batter is smooth.
- Fold in Flavors: Gently fold the raspberry coulis and chopped pistachios into the batter, combining carefully to maintain airiness.
- Portion and Bake: Evenly divide the batter between the 12 cupcake cases. Bake in the preheated oven for 20 to 22 minutes, or until a skewer inserted comes out clean and cupcakes are cooked through.
- Cool Down: Remove the cupcakes from the oven and allow them to cool completely in the tin before decorating.
- Prepare Buttercream: Beat 200 g of room temperature unsalted butter alone for a few minutes until smooth and fluffy. Gradually add 400 g icing sugar and continue beating.
- Add Raspberry Flavor: Slowly incorporate 3 tablespoons of raspberry coulis into the buttercream, beating until the mixture is smooth and evenly colored.
- Decorate Cupcakes: Using a piping bag fitted with a 2D closed star tip, pipe the raspberry buttercream onto each cooled cupcake.
- Garnish: Top each cupcake with one fresh strawberry, one fresh raspberry, and a sprinkle of chopped pistachios for added texture and flavor.
Notes
- Ensure all butter is at room temperature for smooth mixing and even texture.
- Raspberry coulis can be homemade or store-bought; use fresh for best flavor.
- Check cupcakes for doneness by inserting a toothpick into the center; it should come out clean.
- For a nut-free version, omit pistachios and substitute with finely chopped dried fruits or seeds.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving for best taste.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: berry cupcakes, pistachio cupcakes, raspberry buttercream, baked cupcakes, fruity cupcakes, dessert recipe
