Iced Pistachio Cupcakes

Name: Iced Pistachio Cupcakes
Yield: makes 34
Ingredients: 1 cup unsalted shelled pistachios; 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature; 6 ounces cream cheese, room temperature; 3 cups sugar; 6 large eggs, room temperature; 2 teaspoons pure vanilla extract; 3 cups all-purpose flour; 1 tablespoon coarse salt; 3/4 cup coarsely chopped salted pistachios; Drippy Icing (recipe follows); 1 1/2 cups unsalted pistachio slivers (see Sources, page 342), for garnish; 1 cup plus 3 tablespoons confectioners’ sugar, sifted; 3/4 cup heavy cream; 1 teaspoon fresh lemon juice; (makes enough for 34 cupcakes)

January 24, 2012

These cupcakes are made with a triple dose of pistachio: Some nuts are ground to a paste and mixed into the batter; others are chopped and folded in at the end for added texture. Even more nuts are sprinkled on top as a colorful garnish. Slivered pistachios are available at specialty markets and baking-supply stores; if you can’t find them, use chopped pistachios instead.

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