Sugar High Friday is turning the big "Three-Oh" and our host Monisha from Coconut Chutney would like us to celebrate with all things floral.
My floral offering comes in the form of Orange-Blossom water, an ingredient I've detailed before. Having had great success with the Orchid Cupcakes I thought I'd try another recipe from AWW's Cupcakes.
I've made some minor changes of a decorative nature and you could follow the original recipe and use Rose Water instead of Orange-Blossom.
Pistachio White Chocolate Cupcakes
60 grams White Couverture, roughly chopped (I use Lindt)
40mls Orange-Blossom Water
45 grams pistachio nuts, processed until finely ground
90 grams softened butter
220 grams soft brown sugar
100 grams self-raising flour
2 tablespoons plain flour
pure icing sugar
Orange-Blossom water, extra
ground pistachio nuts
Line a 12 hole standard or 6 hole Texas muffin pan with paper cases.
Put the water, orange blossom water and chopped white couverture into a small pan over a low heat and stir until the chocolate has melted and the mixture is smooth. Set to one side to cool.
Place the butter and brown sugar into the bowl of a mixer and beat until smooth - add the eggs and continue beating until well combined.
Sprinkle in the ground nuts and stir through.
Mix the plain and self-raising flours and then sift - add to the egg mixture using a folding motion. Pour in the cooled chocolate mix and continue to stir until just combined.
Don't worry if the mixture appears to be runny, it will work.
Pour the mixture into the prepared pan and bake in a preheated 180°C/350°F for about 25-35 minutes for the standard cakes or 35-45 for the large or until golden and cooked through.
Let the cakes sit in the pan for about 5 minutes before turning them out onto a wire rack to cool.
I opted for a simple topping as these cakes are so delicious you won't want to waste time doing something elaborate.
I simply mixed pure icing sugar with a little orange blossom water until a soft paste forms. Be sure to taste the mixture, you may want to replace some of the Orange-Blossom water with just plain water if you feel the flavour is too strong. You could also use lemon juice for a variant.
Smear a little paste on the tops of the cooled muffins and then sprinkle generously with the finely ground pistachio and let it set on a wire rack.
Tagged with Sugar High Friday : SHF