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Gluten-free pistachio cupcakes recipe
Gluten-free pistachio cupcakes recipe from MamaSG |
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IngredientsFor the artisan gluten-free flour blend:56g (1 1/4 cups) brown rice flour 88g (3/4 cup) sorghum flour 84g (2/3 cup) cornstarch 1 tbsp plus 1 tsp (17 g) potato flour 1 tsp (3 g) xanthan gum For the cupcakes themselves: 1 cup shelled unsalted pistachios (If you use salted pistachios, leave the salt out of the cake and the buttercream.) 3/4 cup salted butter - room temperature 1 3/4 cups packed brown sugar 2 tsp GF pure almond extract 4 large eggs - room temperature 1 1/4 cups buttermilk - room temperature 3 cups artisan gluten-free flour blend (as above) 2 tsp xanthan gum 2 1/2 tsp GF baking powder 1 tsp GF baking soda 1/2 tsp salt For the pistachio buttercream: 1 cup shelled unsalted pistachios (see note about salt above) 1 1/2 cups salted butter - remove from refrigerator when you start the buttercream 1 1/3 cups plus 1 tbsp sugar, divided 1/2 cup water 4 large egg whites 1/4 tsp salt 2 tsp GF almond extract |
Handy HintYou don't need a fancy mixer.... hand held will be fine |
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MethodTo make cupcakes:1. Preheat the oven to 175C/350F. Line standard cupcake tins with paper liners. 2. In a food processor, pulse the cup of pistachios until finely ground. Set aside. 3. With an electric mixer, cream together the butter and brown sugar until light and fluffy, then add the almond extract. 4. Add the eggs one at a time, mixing to incorporate after each addition. 5. Add the buttermilk and ground pistachios, and mix until combined. 6. In a separate bowl, combine the flour, xanthan gum, baking powder, baking soda and salt. Mix with a whisk to "sift" the ingredients and break up any lumps. 7. Add the dry ingredients all at once to the sugar mixture and mix for about 10 seconds at medium-low speed to incorporate. 8. Scrape down the sides of the bowl and mix at high speed for about 5 seconds, just until the batter is completely mixed and smooth. 9. Divide the batter evenly among the paper-lined cups. Make the top of the batter as smooth as you can. 10. Bake for 25 miinutes. 11. Allow the cupcakes to cool in the tins for 10 minutes, then remove from the tins and let cool completely on a wire rack. Buttercream: 1. In a food processor, pulse the pistachios until they are very fine. 2. Cut the butter into pieces, add to the food processor, and puree until the mixture is completely mixed and uniform green color. 3. Transfer the pistachio butter to an airtight container and place in the refrigerator. (The mixture can be done up to a few days in advance of making the buttercream.) 4. Mix 1 1/3 cups of the sugar and the water in a heavy saucepan. Put a candy thermometer in the sugar mixture and heat to 240 degrees F without stirring. 5. Meanwhile, in a stand mixer using the whisk attachment whisk the egg whites and salt at medium-high speed until frothy. 6. Add the remaining tablespoon of sugar to the egg whites and whisk until soft peaks form. Turn the mixer off and let the egg whites sit until the sugar comes up to temperature. 7. When the sugar-water mixture reaches 115C/240F, with the mixer at medium speed, slowly drizzle the hot sugar mixture down the side of the bowl into the beaten egg whites. 8. After all the sugar is added, continue whisking the mixture until it is cool, about 10 minutes. 9. While the egg whites are whisking pull the pistachio butter out of the refrigerator and cut into tablespoon-size pieces. 10. When the egg whites are cool leave the mixer running at medium speed and add the pistachio butter 1 tablespoon at a time, allowing enough time for each tablespoon to incorporate after each addition, until all the butter is added. 11. Add the almond extract and mix to combine. 12. Switch to the paddle attachment and mix for an additional 1 to 2 minutes at medium-high speed until the air bubbles are out of the frosting and the frosting is silky smooth. | |||||||||||||||||||
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