Saturday, March 24, 2012

pistachio toffee cupcakes

these cupcakes tasted much better than the ones macie made...but i didn't have as much fun because she was napping while i made these.  i'm sure i've mentioned this before, but i am maybe a little unique when it comes to cake, but i really prefer the taste and texture of boxed cake mix over that is what i always use.

1 box french vanilla cake mix
1 tsp tahitian vanilla (from williams-sonoma)

4 egg whites
1 1/2 cups sugar
1 cup salted butter (room temp)
1/2 cup unsalted butter (room temp)
3 tsp tahitian vanilla

pistachio toffee:
1/4 cup shelled pistachios
1/2 cup sugar
1/2 cup water

follow box cake mix directions adding the tahitian vanilla.   let cupcakes cool completely.  for the toffee, spread out the pistachios on a cookie sheet covered with greased foil.  heat the sugar and water in a saucepan and bring to boil.  allow to boil for 5-10 minutes until it turns a deep golden brown.  pour over pistachios and let cool before chopping into small pieces.  for the frosting, in heatproof bowl, set over saucepan of simmering water, combine egg whites and sugar and whisk until sugar is dissolved and mixture is warm to the touch. remove mixture from the heat and beat on high until stiff peaks form with whisk attachment. switch to a paddle attachment and on medium-low speed add the butter several tablespoons at a time. once butter is added beat on high for several minutes. on low speed, mix in vanilla and then pipe onto cupcakes. top with toffee pieces.

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