Cupcakes al Pistacchio e Cioccolato Babbi
Difficulty
Medium
Preparation Time
40 minutes
Cooking Time
20 minutes
Portions
12
Ingredients
For the chocolate cupcake base
- 100 g sunflower oil
- 200 g white sugar
- 3 eggs
- 180 g self-raising flour
- 40 g unsweetened cocoa powder
- 100 ml semi-skimmed milk
- 1 tsp vanilla extract
For the buttercream
- 200 g butter
- 140 g icing sugar
- 1 tbsp semi-skimmed milk
- 100 g Babbi Pistachio Cream
Preparation
- Preheat the oven to 180°C (or 160°C for a fan-assisted oven).
- Using a stand mixer or electric whisk, beat the sunflower oil and sugar together. Add the eggs one at a time, mixing well after each addition.
- Sift the flour and cocoa powder into a bowl. Add half of the flour mixture and mix at low speed. Add half of the milk flavoured with vanilla extract and continue mixing. Repeat until all ingredients have been incorporated.
- Fill the cupcake liners no more than two-thirds full and bake for about 20 minutes. Check doneness with a skewer, then leave to cool in the tin for a couple of minutes before transferring to a wire rack to cool completely.
- While the cupcakes are baking, sift the icing sugar and combine it with the butter, milk and Babbi Pistachio Cream. Beat first at low speed, then at high speed for at least 5 minutes until light and fluffy.
- Transfer the buttercream to a piping bag and decorate the cupcakes, starting from the centre and piping in a circular motion to create a flower-like shape. Finish with chocolate sprinkles and green sugar decorations.
Recipe by La Fabbrica dei Cupcakes
