One Bowl Spumoni Cupcakes
Jun 1, 2013 22:00:05 GMT -5
Post by PurplePuppy on Jun 1, 2013 22:00:05 GMT -5
One Bowl Spumoni Cupcakes
Yield: 12 cupcakes
Ingredients
1 cup sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 large eggs, room temperature
1/2 cup pistachio oil (this can be purchased on Amazon
1/2 cup whole milk
1 cup finely chopped pistachios plus a little extra to top cupcakes
1/4 cup cherry jam
Chocolate cream cheese frosting (get the recipe from my chocolate cream cheese frosting post)
12 maraschino cherries (I highly recommend making homemade maraschino cherries)
Instructions
Preheat oven to 350 F.
In a large mixing bowl, mix sugar, flour, baking powder, baking soda, and salt.
Mix in eggs one and a time.
Mix in pistachio oil.
Mix in milk.
Fold in pistachios.
Fill cupcake liners 2/3 full.
Bake for 20 minutes or until a toothpick comes out dry.
Once cupcakes are cool, core a hole in the center of them with a paring knife or cupcake corer, fill each cupcake with about a teaspoon of cherry jam, and stick the cake bit you removed back on top of the jam. Don't worry that the top is no longer flat - this will be completely hidden by the frosting.
Frost the cupcakes with the chocolate cream cheese frosting. I used a Wilton 2D tip, but you can frost them however you'd like.
Sprinkle chopped pistachios on top of the frosting.
Top with a cherry.
Yield: 12 cupcakes
Ingredients
1 cup sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 large eggs, room temperature
1/2 cup pistachio oil (this can be purchased on Amazon
1/2 cup whole milk
1 cup finely chopped pistachios plus a little extra to top cupcakes
1/4 cup cherry jam
Chocolate cream cheese frosting (get the recipe from my chocolate cream cheese frosting post)
12 maraschino cherries (I highly recommend making homemade maraschino cherries)
Instructions
Preheat oven to 350 F.
In a large mixing bowl, mix sugar, flour, baking powder, baking soda, and salt.
Mix in eggs one and a time.
Mix in pistachio oil.
Mix in milk.
Fold in pistachios.
Fill cupcake liners 2/3 full.
Bake for 20 minutes or until a toothpick comes out dry.
Once cupcakes are cool, core a hole in the center of them with a paring knife or cupcake corer, fill each cupcake with about a teaspoon of cherry jam, and stick the cake bit you removed back on top of the jam. Don't worry that the top is no longer flat - this will be completely hidden by the frosting.
Frost the cupcakes with the chocolate cream cheese frosting. I used a Wilton 2D tip, but you can frost them however you'd like.
Sprinkle chopped pistachios on top of the frosting.
Top with a cherry.