Ingredients
For the Cupcakes:
- 200 g Flour
- 150 g Sugar
- 100 g Butter
- 2 Eggs
- 100 ml Milk
- 1 Teaspoon Baking powder
- 150 g Pistachotta Crunchy
For the Frosting:
- 200 ml Fresh cream
- 100 g Mascarpone cheese
- 100 g Powdered sugar
- 50 g Pistachotta Crunchy
Instructions
Prepare the Cupcakes:
1. Preheat the oven to 180°C (350°F). Line a muffin tin with cupcake liners.
2. In a bowl, mix the flour, sugar, and baking powder.
3. In another bowl, beat the butter with the eggs and milk until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
5. Fold in the Pistachotta Crunchy.
6. Pour the batter into the cupcake liners, filling each about 2/3 full.
Bake the Cupcakes:
7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool completely on a wire rack before frosting.
Prepare the Frosting:
9. Whip the fresh cream with the powdered sugar until soft peaks form.
10. Fold in the mascarpone cheese and Pistachotta Crunchy until smooth.
Decorate and Serve:
11. Frost the cooled cupcakes with the pistachio cream frosting.
12. Decorate with additional pistachio cream with crunchy pieces, if desired.
— Preparation Time: 45 minutes
