Have you ever wondered what to do when you blunder a recipe so much that it can’t be used in it’s normal form? Last week I tried for the first time to make custard from scratch and of all the cardinal rules to break in custard making I broke two main ones: not stiring the mixture constantly after the egg yolks are added in and keeping the heat too high. Needless to say the eggs started to scramble so in the end I had a 2 cups of totally unusable custard. Rather than waste it I thought “what could I do to use it in a recipe?” Add in another one of my food loves: pistachio’s and you have now have a recipe for pistachio cupcakes.
- 2 sticks of room temperature butter
- 1/2 cup of granulated sugar
- 1 large or extra large egg
- 2 cups of prepared custard (yes even my messed up one works here!)
- 1 teaspoon of vanilla extract (optional)
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of baking powder
- 2 cups all purpose flour
- 1 cup of finely ground pistachio’s
Preheat your oven to 350 degrees. While the oven is preheating begin making the cupcake batter starting with creaming the butter and sugar the same way you would with any cupcake recipe.
Add in the egg after the sugar and butter is well creamed. You may be wondering about why I’m adding the egg since custard typically has egg in it. It’s because only the egg yolks are utilized in custard and for most cakes the entire egg is necessary. After the egg has been incorporated into the mixture slowly add in the custard one cup at a time. At this point you can add in the vanilla. I omitted it this time because the custard I made included vanilla extract. Once the custard is fully incorporated add in the baking soda, baking powder and flour. Now you’ll need to deal with the pistachios which need to be finely chopped. I utilized a mini chopper and it works great for this purpose.
Now add in the chopped pistachio’s to your cupcake batter and stir to incorporate. This is your finished cupcake batter!
Fill a muffin tin with cupcake liners and put batter 2/3 of the way in each cupcake liner and bake for 20 minutes. You now have some awesome pistachio cupcakes!
Of course a cupcake would be nothing without it’s frosting so here’s what I created for these cupcakes.
- 1 8oz package of cream cheese
- 6 tablespoons of unsalted butter
- 1 bar (3.5 ounces) of white chocolate with coconut
- 3 cups of confectioners suger
- sweetened coconut (optional if desired for that extra tropical taste)
- 6 drops of green food coloring (optional)
Using a stand mixer beat the cream cheese and butter together until fully incorporated. Melt the white chocolate either in a double boiler or using the microwave. Once it’s melted add this to the cream cheese and butter mix. Mix thouroughly and slowly begin adding in the confectioners suger one cup at a time. Taste to ensure the flavor’s are up to your liking. Add extra confectioners sugar and/or coconut if you need it. I added in about 1/4 cup of extra coconut to my frosting. Once you acheive the desired taste you can choose to color the frosting which I did with about 6 drops of green food coloring. Since adding the white chocolate will make the frosting a little looser than a typical butter cream, you’ll want to chill the frosting before using it. After the frosting has chilled using a piping bag and a large star tip, begin piping the cupcakes with the frosting. My attempt at frosting wasn’t up my liking but considering it was only my 3rd time at piping frosting I’d say I did a good job.
Would love to hear your thoughts on these awesome cupcakes! Happy baking!