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.
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Kingseal200
[email protected]I've made these tea cakes several times and they're always a hit. They're so easy to make and they always turn out perfectly.
hanankhan baloch
[email protected]These tea cakes are the perfect size for a grab-and-go breakfast or snack.
Rebecca Taylor
[email protected]I love the way these tea cakes look. They're so elegant and sophisticated.
Farooq Alee Farooq Ahmed
[email protected]I'm not sure what went wrong, but my tea cakes didn't rise very much. They were still tasty, but they were a bit dense.
Sangam Boy
[email protected]These tea cakes are so delicious and festive. I love the green and pink colors.
bilal lala
[email protected]I made these tea cakes gluten-free by using almond flour and they turned out great! They were just as moist and fluffy as the regular version.
Urwa Fatima
[email protected]These tea cakes are a bit too sweet for my taste. I think I would reduce the amount of sugar next time.
Hk sister play
[email protected]I love the delicate flavor of these tea cakes. They're perfect for a special occasion.
Kayla Lovingood
[email protected]These tea cakes are the perfect afternoon pick-me-up. They're light and fluffy, and the pistachio and raspberry flavors are so refreshing.
Leeandra Sirjue
[email protected]I'm not a big fan of pistachio, but I really enjoyed these tea cakes. The raspberry flavor really balances out the pistachio flavor.
sha Dot
[email protected]The pistachio and raspberry flavors in these cakes are so unique and delicious. I've never had anything like them before.
David Gutierrez
[email protected]These tea cakes are so easy to make and they always turn out perfect. I love having them for breakfast or as a snack.
Melanie Telfort
[email protected]I made these tea cakes for a party and they were a huge hit! Everyone loved them.
Chavez Favel
[email protected]These tea cakes were a bit too dry for my taste. I think I would add more butter or milk next time.
Taylor Rue
[email protected]I love the combination of pistachio and raspberry in these cakes. They're so flavorful and festive.
A BoSs
[email protected]These tea cakes were a delight! The pistachio and raspberry flavors paired perfectly, and the texture was moist and fluffy. I would definitely make them again.