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Pistachio Teacakes
Tea Recipes

Pistachio Teacakes

MARCELLA DILONARDO

Recipe by: MARCELLA DILONARDO

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These pistachio teacakes feature freshly ground pistachios and are finished with buttercream frosting and fresh raspberry or a gummy berry for a pop of color. Pair these with a cup of Cherry Blossom tea and enjoy on a spring afternoon as the cherry blossom trees bloom.

Ingredients

  • ½ cup finely ground unsalted pistachios
  • ½ cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp fine salt
  • 2 large eggs at room temperature
  • ⅔ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp pistachio extract (optional)
  • ½ cup unsalted butter, melted
  • white buttercream frosting
  • fresh raspberries or gummy berries
  • powdered sugar

Directions

  1. Preheat the oven to 350˚ F degrees. Grease or line 8 cupcake tins and set aside.
  2. In a small mixing bowl, sift together the ground pistachios, flour, baking powder and salt.
  3. In a separate large mixing bowl, whisk together the eggs, sugar, extracts and butter until combined.
  4. Add the flour mixture to the egg mixture and stir until blended.
  5. Evenly divide the mixture amongst the prepared cupcake tins.
  6. Bake until the top bounces back to touch, about 12 to 15 minutes. Remove from tin and let cool completely on a wire rack before frosting and decorating.
  7. Once cooled, top each cupcake with a dollop of buttercream frosting. Finish each with a candied berry and dust lightly with powdered sugar. Enjoy paired with a cup of Cherry Blossom tea.

Yield: 8 tea cakes

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