John Myers
Ingredients for 8 servings:
- 100 g butter, soft
- 80 g sugar
- 2 eggs
- 80 g flour
- 1 tsp baking powder
- 50 g almonds, without skin, ground
- 60 g pistachios, roasted and salted
- 75 g cream
- 25 g butter
- 150 g white chocolate coating
- 75 g double cream cheese
- 1 pack of vanilla sugar, bourbon
- 75 g pistachios, roasted and salted
- Brittle:
- 50 g pistachios, roasted and salted
- 1 tbsp powdered sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes
and a slightly salty vanilla note
Preheat the oven to 180°C (top/bottom heat). For the dough, cream the butter with the sugar and vanilla sugar until light and fluffy, then beat in the eggs one at a time. Sift the flour mixed with the baking powder. Roughly chop the pistachios and fold them into the butter and egg mixture along with the almonds and flour. Pour the batter into a buttered muffin tin and smooth it down. Bake for about 18 to 20 minutes and let cool. The batter will not rise much, so you have a smooth surface for the frosting. For the frosting, heat the cream with the butter and dissolve the chopped chocolate in it. Grind the pistachios in a food processor as finely as possible. Using a mixer, mix the cream cheese with the vanilla sugar and pistachios, then with the slightly cooled chocolate cream. After cooling for at least 90 minutes, beat with a mixer. For the brittle, roughly chop the pistachios and mix them with the powdered sugar in a non-stick pan, stirring continuously until caramelized. Be careful not to overcook the brittle. Pipe the frosting onto the cupcakes using a piping bag and refrigerate until ready to serve. Garnish with the brittle just before serving. Of course, you can also use unsalted pistachios, but the combination of the salty pistachios with the vanilla and the sweetness of the white chocolate coating is simply wonderful! Using a mini muffin tin, this recipe yields approximately 20 mini cupcakes.
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