Pistachio Cupcakes With Strawberry Meringue

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39 likes 13 klips

Try to not smile at the pretty pastel green and pink in these Pistachio Cupcakes with Strawberry Meringue. It's impossible! This is a crowd-pleaser!

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Prep Time

1 hr 15 min

PT1H15M
Cook Time

20 min

PT20M
Wait Time

--

PT0S PT1H35M
Pistachio Cupcakes With Strawberry Meringue

Ingredients

Makes 16
16 servings Makes

Instructions

Step 1

Preheat oven to 325°F and line muffin tin. Whisk together flour, baking powder, and instant pudding in small bowl.

Preheat oven to 325°F and line muffin tin. Whisk together flour, baking powder, and instant pudding in small bowl.

Step 2

In 2nd small bowl combine milk and vanilla. In a 3rd bowl whisk egg whites until stiff peaks form. Cream sugar and butter in stand mixer.

In 2nd small bowl combine milk and vanilla. In a 3rd bowl whisk egg whites until stiff peaks form. Cream sugar and butter in stand mixer.

Step 3

Beat in sour cream until smooth. Alternate adding flour mix. in 3 additions and milk mix. Whisk in 1/3 egg whites. Fold in remaining egg whites.

Beat in sour cream until smooth. Alternate adding flour mix. in 3 additions and milk mix. Whisk in 1/3 egg whites. Fold in remaining egg whites.

Step 4

Divide batter evenly between liners (about 2/3 full) and bake for 17-20 minutes or until toothpick test comes out clean.

Divide batter evenly between liners (about 2/3 full) and bake for 17-20 minutes or until toothpick test comes out clean.

Step 5

Cool in wire rack.

Cool in wire rack.

Step 6

Lightly whisk egg whites and sugar for meringue in a double boiler until combined

Lightly whisk egg whites and sugar for meringue in a double boiler until combined

Step 7

Mixture should reach 160-165°F. Transfer mixture to stand mixer and mix on high until glossy/smooth. Add 2 tbsp of butter at a time until incorporated

Mixture should reach 160-165°F. Transfer mixture to stand mixer and mix on high until glossy/smooth. Add 2 tbsp of butter at a time until incorporated

Step 8

Increase speed for 10 mins. Mixture will curdle and then smooth out. Once smooth, switch to paddle attachment and mix on low. Stir in strawberry.

Increase speed for 10 mins. Mixture will curdle and then smooth out. Once smooth, switch to paddle attachment and mix on low. Stir in strawberry.

Step 9

Pipe Strawberry Meringue onto the tips of the cooled cupcakes.

Pipe Strawberry Meringue onto the tips of the cooled cupcakes.

Step 10

Sprinkle pistachio pieces over the frosting.

Sprinkle pistachio pieces over the frosting.

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butterandtype

Baking and design with a pinch of DIY. Instagram: @butterandtype Twitter: @butterandtype

Pistachio Cupcakes With Strawberry Meringue

Pistachio Cupcakes With Strawberry Meringue

By butterandtype

Try to not smile at the pretty pastel green and pink in these Pistachio Cupcakes with Strawberry Meringue. It's impossible! This is a crowd-pleaser!

Prep Time

1 hr 15 min

Cook Time

20 min

Wait Time

--

Ingredients

Makes 16

Instructions

Preheat oven to 325°F and line muffin tin. Whisk together flour, baking powder, and instant pudding in small bowl.

Step 1

Preheat oven to 325°F and line muffin tin. Whisk together flour, baking powder, and instant pudding in small bowl.

In 2nd small bowl combine milk and vanilla. In a 3rd bowl whisk egg whites until stiff peaks form. Cream sugar and butter in stand mixer.

Step 2

In 2nd small bowl combine milk and vanilla. In a 3rd bowl whisk egg whites until stiff peaks form. Cream sugar and butter in stand mixer.

Beat in sour cream until smooth. Alternate adding flour mix. in 3 additions and milk mix. Whisk in 1/3 egg whites. Fold in remaining egg whites.

Step 3

Beat in sour cream until smooth. Alternate adding flour mix. in 3 additions and milk mix. Whisk in 1/3 egg whites. Fold in remaining egg whites.

Divide batter evenly between liners (about 2/3 full) and bake for 17-20 minutes or until toothpick test comes out clean.

Step 4

Divide batter evenly between liners (about 2/3 full) and bake for 17-20 minutes or until toothpick test comes out clean.

Cool in wire rack.

Step 5

Cool in wire rack.

Lightly whisk egg whites and sugar for meringue in a double boiler until combined

Step 6

Lightly whisk egg whites and sugar for meringue in a double boiler until combined

Mixture should reach 160-165°F. Transfer mixture to stand mixer and mix on high until glossy/smooth. Add 2 tbsp of butter at a time until incorporated

Step 7

Mixture should reach 160-165°F. Transfer mixture to stand mixer and mix on high until glossy/smooth. Add 2 tbsp of butter at a time until incorporated

Increase speed for 10 mins. Mixture will curdle and then smooth out. Once smooth, switch to paddle attachment and mix on low. Stir in strawberry.

Step 8

Increase speed for 10 mins. Mixture will curdle and then smooth out. Once smooth, switch to paddle attachment and mix on low. Stir in strawberry.

Pipe Strawberry Meringue onto the tips of the cooled cupcakes.

Step 9

Pipe Strawberry Meringue onto the tips of the cooled cupcakes.

Sprinkle pistachio pieces over the frosting.

Step 10

Sprinkle pistachio pieces over the frosting.

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