Chitlins I promised you something divine with the pistachio paste from Monday and I promise this will not disappoint. Behold! Pistachio tea cakes that are light and airy but sturdy enough to gobble by the fistful without smashing terribly (actually, that’s probably not true, but these are not light and prissy tea cakes).
I made these for my friend, Coach, who was hawking some more awesome wall coverings. Except I couldn’t get the toppers quite right. First they looked like golf balls with glitter, then they looked like ‘roided out honeycombs. It wasn’t fun. On another note: fondant is super easy to work with, if you buy it in a tub. Another side note: Fondant still tastes like poo in my opinion, and smells like really weirdly delicious playdough. Moral of the story: Practice your toppers some time well before your baked goods are due.
Anywho, I ended up making like boatloads of cupcakes because the batter didn’t look like it would actually make 2 dozen minis. And then it made like, a bajillion minis and regular sized cupcakes, and I was floating in a sea of delicious pistachio cupcakes. Awesome for my morale, not so awesome for my waistline. Whatevs.
So I brought the leftovers to my friend Adrienne’s housewarming and even without frosting (because dudes, these totally don’t need frosting, or even powdered sugar) they were gobbled up immediately. Heck yeah baking win.
Alright, I’ve run out of things to talk about. Just go make these, thank me later. You can fancy them up with a fine dusting of powdered sugar if you want to present them at a lovely party, maybe drop a fresh little raspberry or strawberry on top. Whatevs. Or you can just eat them by the fistful standing over the sink while you guzzle sparkling wine from the bottle. I won’t judge.
*Just a Note: I’ve left the weight measurements in the recipe since those are what I used (since I have a fancy new kitchen scale). I cannot verify if the other measurements will yield exactly the same results.
Pistachio Tea Cakes
Adapted ever so slightly from Serious Eats because the baking temperature they listed terrified me.
6 tbsp (3/4 stick) unsalted butter, softened
1/2 cup (3 1/2 ounces) granulated sugar
1/3 cup (3 ounces) packed pistachio paste
1/2 tsp vanilla
2 eggs, at room temperature
1/2 cup (2 1/4 ounces) flour
1/4 teaspoon kosher salt
Pre-heat oven to 375°F and prepare muffin tins (this will make 2 dozen regular cupcakes or 4 dozen mini).
In the bowl of a stand mixer fitted with a paddle attachment cream the butter until light and fluffy, about 2 minutes. Add the sugar and beat until fluffy again, scraping down the bowl as necessary. Add the vanilla and eggs one at a time, beating to incorporate between each addition. Add the pistachio paste and until thoroughly combined.
In a separate bowl whisk together the flour and salt. Add in two additions to the pistachio batter mixing only until just incorporated. Fill tins 2/3rd full and bake for 10-15 minutes (for minis) or 15-18 minutes (for regular).
Cool on a wire rack. Serve with sifted powdered sugar and fresh fruit.
Cupcakes will keep for to a week in an airtight container.