PISTACHIO CREAM CUPCAKES


One of the things that makes Italian pastries and desserts so crave worthy is the inclusion of pure vanilla powder as an important ingredient.

Pure vanilla powder, or vanillina as it is known in Italy, turns even the most basic of recipes into something not so basic.

The deep flavor and incredibly enticing aroma of vanilla powder is indescribable, not to mention addictive.

Although these cupcakes are delicious on their own, vanilla cake makes a great base for any frosting or icing.

We’ve topped these vanilla cupcakes with Sicilian imported pistachio cream and candied pistachios for an easy dessert that tastes anything but ordinary.

INGREDIENTS:

  • 2 1/2 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 packet vanillina (pure vanilla powder)
  • 1 cup olive oil
  • 2 cups granulated sugar
  • 3 eggs
  • 3/4 cup milk

METHOD

Preheat oven to 350 and prepare cupcake pans by lining them with cupcake paper.

Combine flour, baking powder, salt and vanilla powder in a medium bowl and set aside.

In another bowl beat together the olive oil and sugar using a hand mixer.

Once combined, add the eggs one at a time, beating well between each addition.

Reduce the mixer speed to low and add the dry ingredients a little at a time, alternating with the milk.

Pour the batter into the prepared cupcake pans, about two thirds full, and place in the oven.

Bake until a toothpick inserted in the center of the cupcakes comes out clean.

Cool on a cooling rack and frost with desired topping.

 

 

 

Source and picture Monte Nero

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