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

Scale

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