Photo: Deva Williamson
Pistachio Cupcakes with Pink Champagne Frosting
20 ingredients
15 min
20-24 cupcakes
openrecipes
Estimated Nutrition (whole recipe, rough)
913
Calories
26g
Protein
37g
Fat
117g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Champagne | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the Cupcakes:
- 2 ¼ cups cake flour
- 1 Tb. baking powder
- ¾ tsp. salt
- 1 ¼ cup half and half
- 4 egg whites
- 1 stick butter, room temperature (1/2 cup)
- 1 ½ cups granulated sugar
- 1 tsp vanilla extract
- 1 tsp. pistachio (or almond) extract
- 1 cup ground pistachios
- Green food coloring if desired
- For the Frosting:
- 2 ½ sticks butter, softened
- 1 ¼ cup granulated sugar
- 1 1/3 cup half and half
- 1/3 cup flour
- 1 ½ Tb. champagne extract
- ½ Tb. vanilla extract
- Red food coloring if desired
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By aspicyperspective ·
Recipe sourced from
openrecipes