Tender pistachio cupcakes filled with cherry compote and frosted with white chocolate Swiss meringue buttercream. Perfect for a birthday, dinner party dessert or any day that ends in Y really.
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2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1 cup shelled pistachios, toasted
1 cup Land O Lakes® Butter, softened
4 large Land O Lakes® Eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup milk
2 tablespoons water
1 tablespoon cornstarch
2 cups frozen cherries, thawed, coarsely chopped
1/3 cup sugar
2 tablespoons lemon juice
1 1/3 cups sugar
6 large Land O Lakes® Eggs (whites only)
2 cups (1 pound) Land O Lakes® Butter, softened
4 (1-ounce) squares white chocolate, melted, cooled slightly
Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
Combine flour, baking powder and salt in bowl; set aside.
Place 1/2 cup sugar and 1 cup pistachios into small food processor bowl fitted with metal blade; process until finely ground.
Combine pistachio mixture, remaining 1 cup sugar and 1 cup butter in another bowl; beat at medium speed, scraping bowl occasionally, until creamy. Add eggs, 1 at a time, beating well after each addition. Add 1 teaspoon vanilla and almond extract; mix well. Add flour mixture alternately with milk, beating at low speed after each addition, just until mixed.
Divide batter evenly among paper baking cups. Bake 17-19 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes in pans; remove to cooling racks. Cool completely.
Combine water and cornstarch in bowl; set aside.
Combine cherries, 1/3 cup sugar and lemon juice in 1-quart saucepan. Bring to a boil over low heat. Add cornstarch mixture, stirring until mixture thickens. Remove from heat. Cool completely.
Heat water in saucepan over medium heat until it comes to a gentle boil.
Place 1 1/3 cups sugar and egg whites into bowl; place bowl over saucepan with gently boiling water. Cook, stirring often, until mixture reaches 165°F. Remove from heat. Beat 5-8 minutes with heavy-duty stand mixer fitted with paddle attachment until stiff peaks form.
Add 2 cups butter, a few pieces at a time, beating well after each addition (mixture may look curdled); continue beating until fluffy. Add melted white chocolate and 1 teaspoon vanilla; beat until mixture is smooth.
Remove 1-inch piece of cake from center of each cupcake using sharp knife; discard cake piece. Spoon about 2 teaspoons cherry filling into each hole.
Frost or pipe frosting onto cupcakes. Sprinkle frosting with chopped pistachios.
A 1-inch diameter melon baller or kiwi spoon makes a perfect well for filling.
Homemade cake deserves homemade frosting. From a classic buttercream to a rich and nutty browned butter Swiss Meringue these are the perfect toppings to birthday cake.