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.
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Official Hope
[email protected]These tea cakes are the perfect afternoon treat. They're so moist and flavorful.
Olivia Gilbert
[email protected]I made these tea cakes for a bake sale and they sold out in no time! Everyone loved them.
Mahfughasan Monna
[email protected]These tea cakes are a bit too dry for my taste. I would recommend adding more butter or oil to the batter.
Richard Barnes
[email protected]I've made these tea cakes several times now and they're always a hit! I love the combination of pistachios and raspberries.
John Mcgonigle
[email protected]These tea cakes are perfect for a special occasion. They're so elegant and delicious.
Zeeshan Swati
[email protected]I made these tea cakes gluten-free by using almond flour and they turned out great! They were just as moist and flavorful as the original recipe.
Delphine Moranga
[email protected]These tea cakes are a bit too sweet for my taste. I would recommend using less sugar in the batter.
rorod laaa
[email protected]I've made these tea cakes several times now and they're always a hit! They're so moist and flavorful. I love the glaze on top. It adds a nice touch of sweetness.
Rico Mucho
[email protected]These tea cakes are delicious! The pistachio and raspberry flavors are a perfect combination. I would definitely recommend this recipe.
Laiba Queen
[email protected]I made these tea cakes for a brunch party and they were a huge hit! Everyone loved them. They're so easy to make and they look so impressive. I will definitely be making them again.
Ryan Zermeno
[email protected]These pistachio-raspberry tea cakes are absolutely divine! They're moist, flavorful, and have the perfect amount of sweetness. I love the combination of pistachios and raspberries, and the glaze adds a touch of elegance. I'll definitely be making the