Imagine my surprise when I learned that Lottie + Doof was someone’s favorite site (or at least one of their favorites)! And that someone is someone I don’t know. That someone is a nice animator named Gretta who mentions L+D in Time Out Chicago this week. I sure am happy she likes this site and so, this one is for Gretta.
I hope Gretta likes pistachios, because this recipe from the current issue of Martha Stewart Living is chock-full of them. These are sweet and nutty cakes studded with fresh raspberries and topped with chopped nuts. A little treat which I keep imagining would be perfect for a valentine. They are also so simple, everything is mixed in the bowl of your food processor. These are one reason to check out the February issue of Martha Stewart Living, another reason is to see the beautiful cover story on cupcakes penned by friend of L+D, Deb! It is a really nice article and contains lots of other delicious looking recipes for cupcakes.
Pistachio and Raspberry Cupcakes (from Martha Stewart Living, Feb 2009)
- 1 cup whole unsalted pistachios, plus 1/4 cup slivered or chopped
- 1 1/2 cups sugar
- 1 teaspoon salt
- 4 ounces (1 stick) unsalted butter, softened
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 2 cups fresh raspberries
Preheat oven to 375° F. Line standard muffin tins with paper liners. Process whole pistachios, sugar and salt in a food processor until finely ground. Add butter, vanilla, and eggs, and process until smooth. Add flour, and pulse until just combined.
Divide batter among muffin cups, filling each halfway. Sprinkle with raspberries and slivered or chopped pistachios. Bake until firm and pulling away from liners, about 28 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 2 days.