Raspberry and Pistachio Cupcakes for Baby Shower

Huggies
These little cakes are really delicious, a gourmet and original dessert to surprise on such a special occasion. Raspberries contain a high amount of antioxidants, fiber, folic acid, vitamin C, quercetin, and proanthocyanidins. What is it for? The antioxidants in raspberries help protect the baby while developing and improve oxygen supply; vitamin C, quercetin, and proanthocyanidins prevent damage to the delicate tissues of the developing baby.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 cup pistachios, unsalted
  • 1 1/2 cups sugar
  • 1 teaspoon salt
  • 1/2 cups unsalted butter
  • 2 teaspoons vanilla essence
  • 4 eggs
  • 1 cup flour
  • 300 grams raspberries
  • 1/4 cups pistachios, chopped for sprinkling
Preparation
1h 30 mins
0 mins
Low
  • Preheat the oven to 190°C.
  • Prepare the muffin molds of the desired size with liners.
  • In a food processor or blender, grind the pistachios together with the sugar and salt.
  • Add the butter, vanilla, eggs, and process until a smooth mixture is created.
  • Add the flour and mix.
  • Divide the mixture into the molds with liners, each one filled up to ¾ full.
  • Add raspberries to each one depending on the size of the mold and sprinkle with chopped pistachios.
  • Bake for 28 minutes (for standard-sized muffins) or 14 minutes (for mini muffins).
  • Let cool slightly and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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