Best 2 Pistachio Raspberry Tea Cakes Recipes
Indulge in the delectable flavors of pistachio raspberry tea cakes, a delightful treat that combines the nutty richness of pistachios with the sweet and tart notes of raspberries. Embark on a culinary journey as we explore various recipes, each with its unique twist on this classic combination. From moist and fluffy cakes to decadent cupcakes, discover the perfect recipe to tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
PISTACHIO-RASPBERRY TEA CAKES
These pistachio-raspberry tea cakes are sure to satisfy your sweet tooth. They call for basic pantry staples like flour, sugar, and vanilla extract, plus fresh raspberries and slivered pistachios.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 15 standard or 36 mini cupcakes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line standard or mini muffin tins with paper liners; coat liners with cooking spray. In a food processor, finely grind shelled pistachios with the sugar and salt. Add butter, vanilla, and eggs: process until smooth. Add flour; pulse until just moistened and combined; do not overmix.
- Divide batter evenly among lined cups, filling each three-quarters full. Drop raspberries into batter (4 to 6 per standard cupcake; 2 per mini) and sprinkle with slivered pistachios (1/2 teaspoon per standard: 1/4 teaspoon per mini). Bake, rotating tins halfway through, until golden brown, about 28 minutes for standard cupcakes, 14 for minis. Transfer tins to wire racks to cool. Serve warm or at room temperature. Cupcakes can be stored up to 2 days at room temperature in airtight containers.
PISTACHIO-RASPBERRY TEA CAKES
Steps:
- Preheat oven to 375°F. Line standard or mini muffin tins with paper liners; coat liners with cooking spray. In a food processor, finely grind shelled pistachios with the sugar and salt. Add butter, vanilla, and eggs; process until smooth. Add flour; pulse until just moistened and combined (do not overmix).
- Divide batter evenly among lined cups, filling each three-quarters full. Drop raspberries into batter (4 to 6 per standard tea cake; 2 per mini) and sprinkle with slivered pistachios. Bake, rotating tins halfway through, until golden brown, about 28 minutes for standard cupcakes, 14 for minis. Transfer tins to wire racks to cool. Serve warm or at room temperature. Cakes can be stored up to 2 days at room temperature in airtight containers.
Tips:
- To ensure even baking, make sure all of your ingredients are at room temperature before you start. This will help the batter to mix together smoothly and evenly.
- Don't overmix the batter. Overmixing can make the cakes tough, so mix just until the ingredients are combined. If you're using a stand mixer, be careful not to overbeat the batter.
- Be careful not to overfill the muffin tins. Fill them only about 2/3 full, or the cakes may overflow in the oven, making a mess and resulting in unevenly cooked cakes.
- If you don't have a muffin tin, you can also bake these cakes in a 9x13 inch baking dish. Just adjust the baking time to 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely before frosting them. This will help to prevent the frosting from melting and sliding off the cakes.
Conclusion:
These pistachio raspberry tea cakes are a delicious and easy-to-make treat that are perfect for any occasion. With their moist and flavorful crumb, sweet and tangy frosting, and beautiful presentation, these cakes are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert to make, give these cakes a try. You won't be disappointed!
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