St. Patrick's Day Cupcakes with White Chocolate and Pistachios
3.6
(7)
Active Time
40 minutes
Total Time
45 minutes
Studded with pistachios and white chocolate, these festive green cupcakes are better than finding a pot of gold at the end of the rainbow.
Ingredients
Makes 24
For the cupcakes:
For the buttercream and assembly:
Special Equipment
Preparation
Make the cupcakes:
Step 1
Position racks in top and bottom thirds of oven; preheat to 350°F. Line 2 standard 12-cup muffin tins with liners. Whisk flour, baking powder, and salt in a medium bowl. Stir milk and vanilla in a small bowl or measuring cup.
Step 2
Cream sugar and butter in the bowl of a stand mixer fitted with the paddle attachment at medium speed, scraping down sides, until pale and fluffy, 3–4 minutes. Add eggs one at a time, beating to blend after each addition.
Step 3
Reduce mixer speed to low and beat in dry ingredients in 3 additions, alternating with milk mixture in 2 additions, beginning and ending with dry ingredients. Beat in food coloring until you reach desired green color. Fold in chocolate chips and pistachios.
Step 4
Divide batter among muffin cups. Bake cupcakes, rotating baking sheets front to back and top to bottom halfway through, until tops are firm and lightly browned and a tester inserted into the center comes out clean, 13–16 minutes. Transfer pans to wire racks and let cool.
Make the buttercream and assemble the cupcakes:
Step 5
Lightly whisk egg whites and sugar in a medium bowl set over a saucepan of simmering water until hot to the touch or a candy thermometer registers 140°F.
Step 6
Pour hot egg whites mixture into stand mixer bowl and whip with the whisk attachment on medium-high speed until doubled in volume and stiff peaks form. Meanwhile, cut butter into 2" pieces. (The butter should be slightly moist on the outside but cold inside.)
Step 7
Fit stand mixer with paddle attachment. Add half of butter to bowl. Pulsate (turn on and off) mixer several times until meringue covers butter completely. Add remaining butter and pulsate mixer several more times. Beat on lowest speed, then slowly increase speed every 10 seconds to medium-high. Continue to beat until mixture begins to look light and fluffy. Stop mixer, scrape bowl, then reduce speed to low. Add vanilla and continue to beat on low speed 45 seconds. Increase speed to medium-high and beat until smooth, 45–60 seconds. Add food coloring and mix until you reach desired color.
Step 8
Frost each cupcake with a swirl of buttercream, then dust with gold luster dust, if using. Top with sprinkles, if using.
Do Ahead
Step 9
Unfrosted cupcakes can be made 3 days ahead; cover tightly and store at room temperature. Frosted cupcakes can be made 3 days ahead; cover tightly and chill.
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Reviews (7)
Back to TopThe other low rating review also someone who didn't bake the cupcakes. For St. Patrick, people color everything green, even beer. Pistachios is a great flavor that will complement and relates to green, so its not just food coloring. I wish only people who actually tried the recipe, would rate it because serious bakers look for those ratings as a guide. If it's not authentic, move on to another recipe.
lailabakes
NJ
3/16/2019
I can't even imagine the soul of someone describing food, not even trying recipe, in such offensive disgusting way. Some people are just plain mean and foul, and deserve sympathy going through life taking pleasure in hurting and bullying. Nothing you can do to fix black souls. As far as cupcakes, they do look festive and look great for St. Patrick's day. Used another frosting, cupcakes are nice.
lailabakes
NJ
3/16/2019
Not sure what pistachio got to do with St Patrick? Apple or pear would have been a lovely Irish ingredient to use here. We have so many amazing Irish ingredients for desserts, oats, honey, all sorts of dairy. Even more modern items like seaweed etc for colouring. Anyway, I'm sure they are nice, but just the title is bothering me.
Anonymous
Ireland
3/15/2019
Kyshel, you are disgusting and obviously lacking in maturity.
loriltx
Houston
3/10/2018
Love the muffins. Like the buttercream. I'm not so good with the meringue cream but they still tasted delicious. Will make again!
flavourful
Montreal
3/18/2017
Loved these. Loved the. Ombonofpistachios and white chicokiate with rich flavorful but light cupcake. Frosting technique was different. I haven't maid Italian merang in q while it came out delicious. I was very pleased first batch was a trial and they went like crazy. Second batch I found the gold dust one more time for st party's day lot luck Delicious
zackle
Marshfield
3/16/2017
Festive?? The frosting looks like dog turds. Maybe the doggy ate someone's jewelry and matcha teabags. Why put more frosting than cupcake--those look like 60/40. UGH
kyshel
3/15/2017