Pistachio Glaze and an Artful Prosecco

I think I missed the pistachio train growing up. I don’t know if I necessarily missed out, but they’ve never been a snack that I’ve pined for all day long. As such, it’s not a flavor that I had on my top ten list, or even as a request.

This week’s cupcake was actually inspired by a story. A brief story told by an older friend I know, aboutΒ how much she loved pistachio pudding. She grew up on the stuff, pre-mixed on Sunday and kept in the fridge through the week as a light snack after school. She’d eat it with ambrosia, sitting on uncomfortable chairs in her pink formica kitchen. This image tickled me, I loved the kitsch and the sass of her experience. It inspired me to try my hand at Pistachio Glaze cupcakes.

The picture does NOT do these justice, and I’ll probably play around with their look and feel at a later date. A little additional almond extract pumped up the flavor of the cake (and complemented the tart tang of the Prosecco– more on that later).The cupcakes were nice and buttery, smoothing out any excess sweetness.

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Cupcakes (makes 12):

  • 2 cups flour
  • 1 cup white granulated sugar
  • 3 egg whites
  • 1/4 cup heavy whipping cream
  • 1 tbsp baking soda
  • 1/2 cup melted butter
  • 1 tsp salt
  • 1 tsp almond extract

Glaze:

  • 1/2 cup pistachios
  • 1 tsp almond extract
  • 1/2 cup confectioners sugar
  • 1/2 cup melted butter

Preheat oven to 350 and line cupcake tin. Separate egg whites and whip with remainder of ingredients until smooth. Bake for 15 minutes. These cupcakes will be FLUFFY! While cooling: grind up pistachios in food processor and beat with extract, sugar and melted butter. Allow the glaze to thicken and dip cupcakes in top down. Enjoy!

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1928 Prosecco was picked for the art on the label. No shame in this game. Cavicchioli and his three sons knew what they were doing when they started making wine in San Prospero over 80 years ago. There is no irony in the city’s name, the brand is well-known for an extensive variety of well-crafted varietals that suit every palate. The 1928 (the year the label was first founded) Prosecco was no exception. Super acidic and tart, it completely balanced out the sweetness of the pistachio and almond flavors in the cupcakes. I would recommend with creamy cheeses and pastas.

Hope everyone has a wonderful week!

Cheers,
Jenna

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