Italian Pistachio Cupcake With Buttercream Icing and Simple Sugar
190 grams butter
1/2 teaspoon vanilla extract
50 grams almond powder
250 grams sugar
75 grams flour 00
How to proceed to the cupcake
Preheat oven to 150°C.
Mix the butter and sugar in bowl, until mixture is light and creamy.
Pull the mixture remained on the walls.
Fill the muffin tins (*) and fill with the mixture up to 2/3.
Cook for 40-50 minutes or until the tip of a knife will come out clean.
Let the cupcakes cool completely.
How to make the butter cream vanilla
Mix and medium speed for 4 minutes until mixture is smooth and creamy.
United again, and gradually the powdered sugar was hitting for about 1 minute after each addition.
Use it immediately or store in an airtight box at room temperature up to 3 days.
Cut the cupcake in half horizontally and open them.
Fill each half with more than 1/2 tablespoon butter cream vanilla then replace the bottom half.
This glaze will harden in a matter of 4/5 minutes