Best 2 Pistachio Raspberry Tea Cakes Recipes
Indulge in a delightful culinary journey with our exquisite Pistachio Raspberry Tea Cakes, a symphony of flavors that will tantalize your taste buds. These delicate cakes are the perfect accompaniment to your afternoon tea or as a sweet treat anytime of the day. With a moist and tender crumb, each bite reveals a harmonious blend of nutty pistachio and tangy raspberry, creating a delightful contrast that will leave you craving more. The vibrant green hue of the pistachio and the pops of red from the raspberries add a touch of elegance to these charming cakes, making them a feast for the eyes as well. Discover the step-by-step recipe to create these delightful treats in the comfort of your own kitchen and impress your loved ones with your culinary skills.
Here are our top 2 tried and tested recipes!
PISTACHIO-RASPBERRY TEA CAKES
These pistachio-raspberry tea cakes are sure to satisfy your sweet tooth. They call for basic pantry staples like flour, sugar, and vanilla extract, plus fresh raspberries and slivered pistachios.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 15 standard or 36 mini cupcakes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line standard or mini muffin tins with paper liners; coat liners with cooking spray. In a food processor, finely grind shelled pistachios with the sugar and salt. Add butter, vanilla, and eggs: process until smooth. Add flour; pulse until just moistened and combined; do not overmix.
- Divide batter evenly among lined cups, filling each three-quarters full. Drop raspberries into batter (4 to 6 per standard cupcake; 2 per mini) and sprinkle with slivered pistachios (1/2 teaspoon per standard: 1/4 teaspoon per mini). Bake, rotating tins halfway through, until golden brown, about 28 minutes for standard cupcakes, 14 for minis. Transfer tins to wire racks to cool. Serve warm or at room temperature. Cupcakes can be stored up to 2 days at room temperature in airtight containers.
PISTACHIO-RASPBERRY TEA CAKES
Steps:
- Preheat oven to 375°F. Line standard or mini muffin tins with paper liners; coat liners with cooking spray. In a food processor, finely grind shelled pistachios with the sugar and salt. Add butter, vanilla, and eggs; process until smooth. Add flour; pulse until just moistened and combined (do not overmix).
- Divide batter evenly among lined cups, filling each three-quarters full. Drop raspberries into batter (4 to 6 per standard tea cake; 2 per mini) and sprinkle with slivered pistachios. Bake, rotating tins halfway through, until golden brown, about 28 minutes for standard cupcakes, 14 for minis. Transfer tins to wire racks to cool. Serve warm or at room temperature. Cakes can be stored up to 2 days at room temperature in airtight containers.
Tips:
- Use fresh raspberries for the best flavor. If using frozen raspberries, thaw them completely before using.
- Make sure the butter and eggs are at room temperature before starting. This will help the ingredients mix together more smoothly.
- Don't overmix the batter. Overmixing can result in tough, dry cakes.
- Bake the cakes until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely before frosting them. This will help the frosting set properly.
- For a richer flavor, use dark chocolate chips in the frosting.
- If you don't have any pistachio pudding mix, you can make your own by blending 1 cup of pistachios, 1/2 cup of milk, 1/4 cup of sugar, and 1 tablespoon of cornstarch until smooth.
- Store the cakes in an airtight container at room temperature for up to 3 days.
Conclusion:
These pistachio raspberry tea cakes are a delicious and easy-to-make treat. They're perfect for any occasion, and they're sure to be a hit with everyone who tries them. With their moist, fluffy texture, sweet and tangy flavor, and beautiful presentation, these cakes are sure to impress. So next time you're looking for a special dessert, give these pistachio raspberry tea cakes a try. You won't be disappointed!
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