Pistachio cupcake with ricotta on the Delicious Blog

      Cooking recipe:

       Source: https://www.vkusnyblog.com/recipe/fistashkovyj-keks-s-rikottoj/Notes on ingredients:

      Pistachios. These nuts give the cupcake its greenish hue and its characteristic taste. You can make this cupcake with other nuts of your choice – it can be almonds, hazelnuts or walnuts. Of course, each nut will slightly change the overall flavor profile of the cupcake.

      Ricotta. It gives the cake crumb juiciness and light moisture. According to the situation, you can replace it with cottage cheese or cream cheese.

      Butter. Here you can use oil from 72% fat content and above. It should be at room temperature, soft, but not melted – so that you can beat it with sugar. I do not recommend replacing margarine with it – it gives an extraneous taste that spoils everything.

      Eggs. The egg size is medium, C-1 or M is about 55 g in weight. For a better dough condition, use eggs at room temperature.

      Flour. We take ordinary flour of the highest grade with a protein of about 10 g per 100 g.

      Sugar. We use regular white sugar. It is better if it is small, so the crystals will dissolve faster and better in the dough.

      Powdered sugar. That's what you need for the glaze. The smaller it is, the better.

      Vanilla. In this recipe, I used vanilla essence. It can be replaced with vanilla sugar (1 tsp.) or vanilla (1 pinch).

      Lemon juice. You can use freshly squeezed lemon juice or ready-made from a bottle. Alternatively, you can make the glaze with orange juice.

      We proceed to cooking.

      Pistachios are ground in a coffee grinder almost to the state of flour.

      Beat the ricotta and soft butter with sugar and vanilla essence into a creamy mass.

      Add the eggs one at a time. stirring well after each addition. Add flour, salt, baking powder and ground nuts. Knead a homogeneous dough.

      Transfer to a greased baking dish and place in an oven preheated to 180 degrees. Bake until the match is dry for about 40-50 minutes (it may take a little longer).

      Cool the finished cake.

      We prepare the glaze. To do this, beat the powdered sugar, gradually adding lemon juice.

      Pour the icing over the cooled cake and sprinkle with coarsely chopped pistachios.

      Have a nice tea party!



       This recipe for pistachio cupcake with ricotta has been tested and prepared by chef Tatiana Nazaruk, author of the Delicious Blog.

      Do you want to thank me? It's easy!