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Mon Cherry Amour Cup Cakes

Michael Benichou
A moist cherry and vanilla cupcake topped with pistachio butter cream and decorated with pistachio nuts and topped with a cherry.
No ratings yet
Course Baking
Cuisine French
Calories 2926 kcal

Ingredients
 

Vanilla Cupcake Mixture

  • 1/2 vanilla bean
  • 3 eggs
  • 15 g/1cup icing/confectioners' sugar
  • 150 g/1 cup plus 2 tbsp plain/all purpose flour
  • 1 tsp baking powder
  • 150 g/1 stick plus 3 tbsp butter melted
  • 50 g/ 1/2 cup finely chopped pistachios plus extra to decorate
  • 12 glace/candied cherries

Pistachio Buttercream

  • 180 g/ 2 1/4 cups icing/confectioners sugar
  • 50 ml/ 3 1/2 tbsp milk
  • 1 tablespoon pure vanilla extract
  • 2 tbsp pistachio paste*
  • 1 tablespoon Kirsch cherry liqueur
  • green food colouring optional
  • cupcake pan lined with 12 cupcake cases
  • piping bag fitted with a star-shaped nozzle tip

Instructions
 

  • To make the Vanilla Cupcake Mixture, START THE DAY BEFORE you want to bake the cupcakes.
  • Split the vanilla bean length ways and scrape the seeds out into a bowl. Add the eggs and sugar and beat with an electric whisk until tripled in volume and the beaters leave a thick ribbon trail when you lift them out of the mixture.
  • Sift the flour and baking powder into the bowl and whisk lightly. Add the melted butter and fold in gently with a large metal spoon.Fold in the chopped pistachios. Cover and refrigerate for 24 hours.
  • Divide the mixture between the cupcake cases and bake in the preheated oven for about 15-20 minutes. Remove from the oven and allow to cool completely.
  • To make the pistachio buttercream put the butter sugar, milk, vanilla extract pistachio paste and Kirsch in a bowl and beat with an electric whisk or by hand with a wooden spoon until you get a light fluffy texture. Stir in drops of the food colouring until you get the desired shade of pistachio green, if you like.
  • Fill the piping bag with the buttercream and pipe on top of the cold cupcakes. Balance a glace/candied cherry on top and sprinkle extra chopped pistachios around the edge.
  • *To make your own pistachio paste, roast 125g/1 cup pistachios on a baking sheet in a a preheated oven at 160C (325F) Gas 3 for 10 minutes, taking care not to let them burn. Transfer to a bowl. Put 175ml/ 2/3 cup water and 60g/ 1/3 caster sugar in a saucepan and bring to the boil. When the sugar has dissolved and the liquid is boiling, cook over medium heat for 5 minutes. Carefully pour this syrup into a food processor with the roasted pistachios and 30g/ 1/3 cup ground almonds and pulse until you get a smooth paste.

Notes

I have any pistachio paste and decided against the green food colouring. I also substituted Cherry Brandy for the Kirsch. I was impressed with the cupcakes, the texture is firm and not over sweet. My work colleagues were even more impressed and the cupcakes disappeared very quickly.

Nutrition

Calories: 2926kcalCarbohydrates: 367gProtein: 29gFat: 148gSaturated Fat: 81gCholesterol: 338mgSodium: 1110mgPotassium: 1271mgFiber: 9gSugar: 225gVitamin A: 3960IUVitamin C: 1.5mgCalcium: 385mgIron: 9.4mg
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