Pistachio & Rosewater Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. rosewater

1. Preheat the oven to 350F. Combine all cupcake ingredients in a medium bowl and beat with an electric mixer about 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
1 cup cream cheese, room temperature
1 1/2 cups icing sugar, sifted
2 tbsp. rosewater
3 tbsp. pistachios, chopped

2. Combine the cream cheese and icing sugar in a medium bowl and beat with an electric mixer until soft and creamy. Add the rosewater and pistachios and stir well. Frost each cupcake. Garnish with additional chopped pistachios, if desired.

makes approximately 12 cupcakes

Date & Pistachio Pudding Cupcakes - Recipe

For the cupcakes:
1 1/2 cups self-rising flour
2/3 cup packed brown sugar
1/2 cup milk
1 egg
1 tsp. vanilla extract
3 tbsp. unsalted butter, melted
3/4 cup dates, chopped
1/2 cup pistachios, chopped

For the topping:
1/2 cup packed brown sugar
2 tbsp. unsalted butter
2/3 cup boiling water

1. Preheat the oven to 375F. Line 8 muffin wells with baking parchment. In a medium bowl, combine the flour and sugar. In a separate medium bowl, beat the milk, eggs, vanilla and butter until smooth and pale, about 2 or 3 minutes. Pour the batter over the flour mixture and stir with a wooden spoon. Fold in the dates and pistachios. Scrape the mixture into the muffin wells until each well is about half full. For the topping, sprinkle 1 tablespoon of the sugar on top of the batter in each cup. Add 1/2 tablespoon of butter, then pour about 1 tablespoon of water over each muffin. Bake for 25 minutes. Remove from the oven and cool for 5 minutes. Invert muffins out of the pan and peel off the parchment. Serve warm.

Makes approximately 8 muffins

Pistachio & Peach Muffins - Recipe

1 1/3 cups roughly chopped dried peaches
4 tbsp. brandy
4 cups self-rising flour
1/2 cup unsalted butter, cubed
3/4 cup confectioners/icing sugar
2 lightly beaten eggs
3/4 cup buttermilk
1/2 cup chopped pistachios

Soak the chopped peaches in the brandy and let stand for 1 hour.
Preheat the oven to 350F. Drain the apricots and then puree in a food processor until smooth. Put the flour and butter in a medium bowl. Using a pastry blender or a fork cut the butter and flour together until it looks like bread crumbs. Stir in the sugar, eggs, buttermilk and pistachios until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.

Makes approximately 12 muffins

Pistachio & Apricot Muffins - Recipe

1 1/3 cups roughly chopped dried apricots
4 tbsp. brandy
4 cups self-rising flour
1/2 cup unsalted butter, cubed
3/4 cup confectioners/icing sugar
2 lightly beaten eggs
3/4 cup buttermilk
1/2 cup chopped pistachios

Soak the chopped apricots in the brandy and let stand for 1 hour.
Preheat the oven to 350F. Drain the apricots and then puree in a food processor until smooth. Put the flour and butter in a medium bowl. Using a pastry blender or a fork cut the butter and flour together until it looks like bread crumbs. Stir in the sugar, eggs, buttermilk and pistachios until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.

Makes approximately 12 muffins

Date & Pistachio Muffins - Recipe

For the muffins:
2 1/2 cups all-purpose flour
3/4 cup confectioners/icing sugar
1 tbsp. baking powder
2 eggs
4 tbsp. butter, melted
1/4 cup sour cream
2 tbsp. milk
1 large mashed banana
1 cup chopped dates
4 tbsp. chopped pistachios

1. Preheat the oven to 350F. In a medium bowl, combine the flour, sugar and baking powder with a spoon. In a large bowl, beat the eggs, butter, sour cream, milk and banana with an electric mixer until combined. Fold in the flour mixture until just combined. Stir in the dates and pistachios until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 30 minutes.


Makes approximately 12 muffins

Rhubarb & Pistachio Muffins - Recipe

For the filling:
1 1/4 cups chopped fresh rhubarb
4 tbsp. confectioners/icing sugar
2 tbsp. water
1 tsp. grated lemon zest

1. Combine all the filling ingredients in a saucepan over gentle heat. Bring slowly to a simmer and cook for 5 minutes until the rhubarb is soft. Remove from heat and set aside.

For the muffins:
3 1/2 cups all-purpose flour
2/3 cup packed brown sugar
pinch of salt
4 tbsp. baking powder
1/2 cup unsalted butter, melted
1 1/4 cups milk
1 lightly beaten egg
1/2 cup shelled pistachios

2. Preheat the oven to 400F. In a medium bowl, combine the flour, sugar, salt and baking powder. Mix well and set aside. In a large bowl, combine the butter, milk, and egg with an electric mixer until combined. Stir the flour mixture into the milk mixture until nearly combined. Stir in the pistachios until evenly dispersed. Spoon about 1/8 cup of batter into each well of a muffin tin lined with baking cups. Spoon a tablespoon of topping into the center of each muffin cup. Top with another 1/8 cup of batter. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins

Mini Pistachio Bundt Cakes - Recipe

For the cupcakes:
1/2 cup margarine, softened
*(substitute for Earth Balance vegan margarine for baking)
1 cup icing/confectioners sugar
2 lightly beaten eggs
1 tsp. vanilla extract
2 cups all-purpose flour
1 tbsp. baking powder
3/4 cup fat-free milk
*(substitute for almond or soy milk)
3 tbsp. chopped pistachio nuts

1. Preheat the oven to 350F. Grease 6 wells of a mini bundt pan, or line 6 wells of a muffin tin with baking cups. In a large bowl, beat the margarine and sugar with an electric mixer on medium speed until thick and pale. Slowly add the eggs and vanilla, beating well. Mix the flour and baking powder in a medium bowl. Add 1/3 of the flour mixture at a time and alternate with adding 1/4 cup of milk at each interval. Fold in the chopped pistachio nuts with a large spoon or spatula until evenly dispersed. Spoon batter into each well until about 3/4 full. Bake for 35 minutes. Remove pans from the oven and cool for 10 minutes. After 10 minutes, remove the bundts from the pan to cool on a wire rack (it is imperative to remove the bundts from the pan after only 10 minutes, otherwise they will stick to the inside of the pan rather than sliding out in one piece). Dust with confectioners/icing sugar before serving.

Makes approximately 6 mini bundts or 6 cupcakes