Iced Pistachio Cupcakes

By ctozzi

Recipe from Martha Stewart's Cupcakes

Ingredients

• Cupcakes:
• 1 cup unsalted shelled pistachios
• 1 1/4 cups ( 2 1/2 sticks ) unsalted butter , at room temperature
• 6 ounces cream cheese , at room temp
• 3 cups sugar
• 6 large eggs , at room temp
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon coarse salt
• 3/4 cup coarsely chopped salted pistachios
• Drippy icing :
• 1 cup plus 3 T icing sugar , sifted
• 3/4 cup heavy cream
• 1 teaspoon lemon juice
• 1 1/2 pistachio slivers or chopped pistachios to decorate

Preparation

Step 1

Preheat oven to 325°F/160°C .

Line standard muffin tin with paper liners .

In a food processor , grind shelled nuts to a paste .

With an electric mixer on medium-high speed , beat butter , cream cheese and pistachio paste until light and fluffy , about 3 minutes . Reduce speed to med-low , gradually add sugar ; beat until smooth , scraping the sides of the bowl as needed .

Add eggs , one at a time , beating until each is incorporated .

Beat in vanilla .

Reduce speed to low and add in flour and salt , beating until just combined .

Fold in chopped nuts by hand .

Divide batter evenly among lined cups , filling about three-quarters full . Bake for about 30 minutes or until cake tester inserted comes out clean .

Drippy icing :

Combine all ingredients in a small bowl and whisk until smooth . Use immediately .