Pistachio and white chocolate cupcakes

Pistachio and white chocolate cupcakes

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A delicious dessert recipe for your gourmands. If you want the kids to taste these cupcakes too, prepare some without advocaat liquor. It will always be good!


  • 250 g of butter
  • 250 g of sugar
  • 50 g chopped pistachios (unsalted)
  • 5 eggs
  • 200 g of flour
  • 250 g soft butter
  • 150 g of advocaat liqueur
  • 100 g of white chocolate
  • 30 g salted pistachios
  • 1 pinch of salt


Preheat the oven to 180 ° C.
Beat the butter firmly and stir in the chopped sugar and pistachios.
Stir in eggs one by one, whisking until mixture
sparkling. Stir in the sifted flour and mix briefly.
Divide batter into muffin cups and cook for about 20 minutes. Reduce the temperature to 160 ° C when the cupcakes begin to brown.
Gently mix soft butter and avocado liqueur.
Melt the white chocolate in a bain-marie and spread it on parchment paper.
Sprinkle chocolate with salted pistachios before chocolate
chill and add the pinch of salt. Let cool.
Remove the cupcakes from the mussels. Put the butter / advocaat mixture in a pastry bag and decorate the cupcakes. Break the white chocolate with pistachios and place some chips on top of the cupcakes.

Le Creuset - Borgerhoff & Lamberigts