This post is also available in: French
Two weeks ago I went to visit a friend that lives two hours from my place. She was nice enough to lend me her winter coat for my december trip to Montreal. So of course I had to bring it back. I met that friend when I worked at Lush and we got along very well.
When my ex boyfriend met her, I remember him telling me that he knew why I was talking about her all the time. It was just because « our planets were very close », meanings that we have very similiar behaviour and taste and we’re both a bit strange, a bit « martians » I guess but in a good way !
We are both into baking, tattoos, Lush stuff and Nutella among lots of over things including Montreal or burgers … It’s too bad that she doesn’t live closer …
So the night before she texted me to ask me if I would mind showing her and one of her friend how to do American Buttercream and how to frost cupcakes. She explained to me that her friend’s oldest daughter begged her to bake cupcakes the other day so that they could have a bake sale.
Her mom tried but it was a real disaster … Of Course I said yes. So the next day after some Amazing burgers from an Amazing Foodtruck by the way, we headed to her friend’s house. I brought piping tips, piping bags, a few colorings and sprinkles of courses.
She already baked the cupcakes in the morning. It was pretty epic as she doesn’t have any measuring cups or any scale. She’s doesn’t have any hand mixer as well … But we made it !
And then we frosted those cupcakes ! When her daughter came back later from her dance class she was thrilled and she added the sprinkles with success.
I was able to notice that as usual kids tend to eat only the cupcakes frosting and let their parents eat the cupcake. So funny … It had a really good time.
It was the first time that I was baking with other people around and my first ” Frosting cupcakes 101 class” I was teaching as well.
So. St Patrick’s is coming soon ! This is a pretty good excuse to bake those Chocolate Pistachio cupcakes… I know . One more Flour frosting .. But it is so good ! It tastes just like pistachio pudding !! My mom brought them to her office today and her coworker was pretty exstatic about them.
So what about you ? Do you like to bake with friends ?
Chocolate Pistachio Cupcakes. ( Yield 12 Cupcakes)
– 192 g / 6.7 oz / 1 1/2 cups flour All Purpose Flour
– 60g / 2.1 oz / 1/2 cup unsweetened cocoa powder
– 1 tsp baking soda
– 1 tsp baking powder
– pinch salt
– 60g / 2.1 oz / 1/4 cup Dark brown sugar
– 50g / 1.7 oz / 1/4 cup Granulated Sugar
– 54g /2 oz / 1/3 cup grape seed oil or Canola oil
– 250 ml / 8.8 oz / 1 cup Milk
– 2 tsp Apple cider vinegar
– 1 tsp Espresso powder
– 1/2 tsp Pure Vanilla Extract
– Heat the milk and add instant coffee powder. Let cool. Set Aside.
– Preheat oven to 350°F (180°C). Line standard muffin tins with paper liners.
– Sift and whisk together the flour, cocoa powder, sugars, baking soda, baking powder and salt in a medium bowl; set aside.
– In another bowl, mix the milk coffee mixture, pure vanilla extract, oil and apple vinegar.
– Pour slowly the wet ingredients into the dry and stir (gently) with a wooden spoon or spatula until well combined (lumps free).
– Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
– Bake cupcakes until testers inserted into centers come out clean, about 20 minutes.
– Remove from oven, transfer to a wire rack, and let cool for 10 minutes.
– Remove cupcakes from pan, and let cool completely.
Pistachio Flour Frosting :
– 160g / 5.6 oz / 2/3 cup milk of your choice
– 80g / 2.8 oz / 1/3 cup heavy cream
– 150g / 5.3 oz / 3/4 cup granulated sugar
– 15 g/ 0.5 oz / 2 Tbsp All Purpose flour
– 20g / 0.7 oz / 2 Tbsp cornstach
– 270 g / 9.5 oz / 1 cup + 3 Tbsp butter , room temperature
– 56g / 2 oz / 3 Tbsp Pistachio Paste
– 1/2 Tbsp pure Pistachio extract
– 1/2 tsp Pure Vanilla Extract
– In a saucepan mix the dry ingredients : sugar, salt,cornstach and flour.
– Slowly mix in the milk and heavy cream until well combined and lump free.
– Cook over medium heat. Whisk constantly until it comes to a boil and thickens.
– Remove from heat. You can run through a sieve if you like.
– Lightly press some plastic wrap on top of the mixture. It will prevent a skin from forming.
– Let it cool and refrigerate it a few hours( Overnight if possible).
– In a bowl, whip up the flour mixture until light and fluffy.
– On low speed, slowly incorporate the pistachio paste and then the butter.
– Add pistachio and vanilla extracts.
– Keep beating until light and fluffy.
– Frost your cupcakes.
– Eat a cupcake !!
Bon Appétit !