Pistachio And Cardamom Cupcakes
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 cups
All-Purpose Flour1 tbsp
Baking Powder2 tbsps
Ground Cardamom1.25 cup
Buttermilk1 cup
Sour Cream1 cup
Vegetable Oil2 cups
Sugar450 g
Unsalted Butter1 tbsp
Vanilla Extract1 tsp
Almond Extract5 large
Egg1 cup
Date (pitted chopped)1 cup
Honey230 g
Cream Cheese1 cup
Orange Juice (fresh)2 tbsps
Orange Extract1 tsp
Salt910 g
Powdered SugarDirections:
1
For the cupcakes: Preheat the oven to 325 degrees F
2
Line a cupcake pan with 24 regular cupcake liners
3
Ift the flour, instant pistachio pudding, baking powder and cardamom into a bowl
4
Combine the buttermilk, sour cream and oil into another bowl and set aside
5
In the bowl of an electric stand mixer with the paddle attachment, cream the sugar and butter until the mixture is lighter in color and fluffy, about 7 minutes
6
Add the vanilla, almond and pistachio flavors
7
Add one egg at a time, scraping down the sides of the bowl after each addition
8
Turn the mixer to the lower speed, add the flour mixture and the buttermilk mixture, alternating between the two, beginning and ending with the flour
9
Lastly, fold in by hand, the salted chopped pistachios
10
Fill the prepared cupcake liners half full with batter and bake until golden and baked though, 25 minutes
11
Cool the cupcakes completely
12
For the date and honey filling: In a heavy-bottomed saucepan, combine the dates, honey, 1/4 cup water and cardamom together and cook until over medium-low heat until the mixtures becomes thicker, 10 to 15 minutes
13
Transfer the mixture to a dish and cool
14
For the orange cream cheese frosting: Whip the butter and cream cheese in the bowl of an electric mixer fitted with a paddle attachment at medium-high speed until the mixture is light and fluffy, about 5 minutes
15
Add the juice, orange extract, vanilla extract, salt and zest and beat until fully incorporated
16
Then lower the speed and add the powdered sugar incrementally and beat for 3 more minutes
17
Put the frosting into a pastry bag and cut 1/2 inch off the tip
18
To assemble: Using an apple corer, remove a piece of the cupcake from the center
19
Fill the cupcake with 1 teaspoon of the date and honey filling
20
Using a large round tip #809, pipe the orange cream cheese frosting and garnish with the toasted pistachios