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Pistachio Cupcakes with Blackberry Buttercream Frosting cupcakes
Pistachio Cupcakes with Blackberry Buttercream Frosting
Naturally sweet, buttery pistachios offer the perfect base for these treats. Bursting with chopped pistachios, which pack a nutritious punch, each cupcake is full of nutty flavor. The fruity frosting in this recipe calls for a healthier blend of Greek yogurt and fresh blackberries instead of a typical high-calorie option.
Ingredients:
For the cupcakes:
1 3/4 c. all-purpose flour
3 1/2 oz. package pistachio pudding mix
2/3 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. white chocolate chips
Ener-G egg replacer for 2 eggs (3 tsp. Ener-G and 4 tbsp. water thoroughly mixed together)
1 1/2 c. soy milk
1/2 c. vegetable oil
1 tsp. vanilla extract
1 heaping c. pistachios, chopped
For the frosting:
1/4 c. butter, softened
1/8 c. Greek yogurt
1/2 c. fresh blackberries
1 tsp. vanilla extract
1 tsp. lemon zest
1/8 tsp. salt
1 16 oz. package powdered sugar, plus 1 c.
Directions:
For the cupcakes:
Preheat oven to 375 degrees. In a mixing bowl, add the first six ingredients and stir to combine. Be sure to sift your flour. In a separate bowl, add egg replacements, milk, oil, chopped pistachios and vanilla. Stir to combine. Pour the wet mixture into the dry mixture, stir well but do not overmix. Fill paper-lined cupcake tin 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes, transfer to a wire rack to completely cool.
For the frosting:
Beat first six ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.
Makes about 18 cupcakes.
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Bahram Khandan
Health & Wellness Coach
Herbalife International
(949)954-0513
