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(Real) Pistachio Cupcakes with Brown Sugar Buttercream
KEEP IT SWEET DESSERTS17Ingredients
55Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 4.38 oz. shelled pistachios (~1 cup roasted and salted, plus more for garnish)
- 9.63 oz. cake flour (~2½ cups)
- 3.5 oz. all purpose flour
- 1 Tbsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. table salt
- 1 1/2 cups ice cold water
- 1/2 lb. unsalted butter (1 cup / 2 sticks, softened at room temperature)
- 13.13 oz. granulated sugar (~1¾ cup)
- 1 Tbsp. vanilla extract
- 4 large egg whites (separated)
- 1/4 tsp. cream of tartar
- 4.25 oz. egg whites (at room temperature, ~4 large egg whites)
- 1 lb. light brown sugar (~1 cup, packed)
- 1 pinch salt
- 1/2 lb. unsalted butter (1 cup / 2 sticks of room temperature, sliced into tablespoons)
- 1/2 tsp. vanilla extract
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