Description
Cupcake with pistachio, with whipped cream, flavored and tender. And most importantly - the longer is, the better. Thank you Vitacca-belochkavita for the recipe.
Ingredients
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121 g
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0.25 cup
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170 g
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85 g
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1 cup
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200 g
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3 piece
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1 tsp
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1 tsp
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0.5 cup
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0.5 cup
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3 Tbsp
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Cooking
The words of the author. Pre promolot pistachios. 1/2 Cup salted peeled pistachios, ground into flour, 1/2 Cup salt peeled pistachios, coarsely chopped. The recipe says salt.[quote]you Can and unsalted. We have salted once more common, salt in this case, a cupcake is not necessary to add [/quote]
[b]cupcake[/b] Beat the butter, cream cheese and white sugar until the sugar is all dissolved. [quote]pistachios any nuts can be replaced, and cream cheese - it adds moisture to the cake, it can sour cream be replaced[/quote]
Add vanilla extract and eggs, one at a time, beating well after each addition.
Flour, starch and baking powder and sift. In creamy creamy mass pour the flour and ground and chopped pistachios,
stir gently with a spoon.
Form grease with butter (or spray with spray - rectangular (22*11cm). Preheat the oven to 350F/180C. Put the dough in the form.
Cupcake bake ~ 50-60 minutes, or for as long as the splinter, stuck in the middle, not dry. To get the cake from the oven, leave for 10 minutes. Then to get the cake from the form and leave to cool on a wire rack.
[b]cream:[/b] Before serving whip the cream with 2 tablespoons powdered sugar until soft peaks form. Blend sour cream with remaining icing sugar and in the end to combine the cream with sour cream. Only whipped cream with sah.powder,sour cream is not added.
The cream spread on the cake. Sprinkle with chopped pistachios. [b]the Author.[/b]This cake tastes better the day after baking and will stay fresh for a long time, so it can safely be wrapped in plastic wrap and enjoy a piece for several days, feeding with the air cream.
[img]http://i057.radikal.ru/0911/0d/e6aeb756a9e5.jpg[/img][img]http://i030.radikal.ru/0911/d1/f137d52f828a.jpg[/img]
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