These simple, adorable cupcakes are the perfect way to celebrate the arrival of spring. They're beautiful to look at-and feature a delicious and surprisingly complex combination of flavours. The cupcakes are very light as well-an airy white almond cake is stuffed with a heavenly raspberry cream and topped with a dusting of chopped pistachio. The light gold of the cake topped with pink cream and green pistachios creates a lovely colour combination.
You can use a boxed cake mix (we favour Duncan Hines Moist Deluxe Cake Mix: Extra Moist-it calls for egg whites only, which results in a super light angel food-like cake). We then added a generous tablespoon of almond extract-a flavour element that's essential for this recipe. After the cupcakes cooled, we stuffed their centres with a whipped cream blended with chopped fresh raspberries. This beautiful, magenta-coloured cream is frosting's cooler, more sophisticated cousin-delicious, light, and bursting with flavour. Topping the cakes with chopped pistachios offers a coloured and textural counterpoint, as well as one last exciting element of flavour.
Ingredients
1 box of white cake mix
1 tbsp. almond extract a
Fresh chopped raspberries
1 cup whipping cream
Finely chopped pistachios
Directions
1. Bake the cupcakes as directed on the box or from your own recipe, making sure to add the almond extract. Allow the cupcakes to cool before stuffing.
2. Whip one cup of whipping cream with a whisk or mixer until it is stiff and fluffy. Using a large spoon or spatula, fold the chopped raspberries into the cream until it is pink throughout. Next, spoon the mixture (in batches) into a Ziploc bag. Twist the exterior end to squeeze the cream into one corner. Take a scissor and cut a small piece of the bag off of this corner-you've just made your own piping bag.
3. To stuff the cakes, use a knife to cut a small X all the way down into the centre of each cupcake. You can use the handle of the knife to make a hole into which you'll pump the raspberry cream.
4. Place the open end of the piping bag into the cavity and squeeze (from the back of the bag), filling the cupcake and leaving a rounded dollop of cream on top.
5. Sprinkle with chopped pistachios and enjoy.
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