Mini Pistachio Cupcakes with Lemon Curd Filling

Votes: 1

How to Make - Pistachio Mini Cupcakes with Lemon Curd Filling

Time: 1 hour 50 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 548, total fat 28 G., saturated fats 14 G., proteins 10 G., carbohydrates 67 G., fiber 2 G., cholesterol 218 mg, sodium 125 mg, sugar 48 G.

Miniature bundt cupcakes with a hole in the center just beg to be filled. Try this gorgeous dessert with refreshing lemon curd, which pairs perfectly with the nutty flavor of the pistachio cake. Once the cupcakes have cooled, simply spread the homemade lemon curd into the center. It looks charming and tastes amazing!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Lemon Curd

1 and 1/4 cups sugar
0.5 cup lemon juice
1 tbsp. grated lemon zest
4 large egg yolks
3 large whole eggs
110 g chilled butter, cut into pieces
Special equipment: two molds for 6 mini-muffins "bandt"

Pistachio muffins

1 cup pistachios
2 cups premium flour
3/4 tsp baking powder
1/4 teaspoon salt
110 g unsalted butter at room temperature, plus extra for greasing the pans
1.5 cups of sugar
4 large whole eggs
3 tbsp pistachio cream or 2 tbsp pistachio paste
3/4 cup sour cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, lemon cream, pistachios

Cooking the dish according to the recipe:

Lemon Curd:
In a medium saucepan over low heat, whisk together the sugar, lemon juice, lemon zest, egg yolks, and whole eggs. Cook, stirring frequently, until the curd reaches 165°F (75°C), 6–10 minutes; the curd should be thick enough to coat the back of a spoon. Remove from heat and whisk in the butter, one piece at a time, until thoroughly combined.
Transfer the lemon curd to a bowl and place a piece of plastic wrap directly on the surface of the cream to prevent a skin from forming. Let cool to room temperature, then refrigerate until completely chilled, at least 1 hour and up to overnight.

Grind the pistachios in a small food processor until finely ground. Preheat the oven to 350°F (175°C). Grease two mini bundt muffin tins with butter and dust with pistachio flour.
Cupcakes:

In a medium bowl, combine the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 2–3 minutes. Add the eggs, one at a time, beating until fully incorporated. Stir in the pistachio paste.
Reduce mixer speed to low and add the flour mixture in two additions. Spoon about 1/4 cup of batter into each cup and smooth the surface.
Bake until a toothpick inserted into the center comes out clean, 20 minutes. Invert the cupcakes onto a wire rack and let cool. Spoon 2 tablespoons of chilled lemon curd into the center of each cupcake.