Pistachio-Raspberry Tea Cakes
These brightly colored cupcakes are very simple to make—a food processor handles all the mixing. You’ll find slivered pistachios at specialty stores or online retailers; you may substitute chopped pistachios instead.
Recipe information
Yield
makes 15 standard or 36 mini
Ingredients
Preparation
Step 1
Preheat oven to 375°F. Line standard or mini muffin tins with paper liners; coat liners with cooking spray. In a food processor, finely grind shelled pistachios with the sugar and salt. Add butter, vanilla, and eggs; process until smooth. Add flour; pulse until just moistened and combined (do not overmix).
Step 2
Divide batter evenly among lined cups, filling each three-quarters full. Drop raspberries into batter (4 to 6 per standard tea cake; 2 per mini) and sprinkle with slivered pistachios. Bake, rotating tins halfway through, until golden brown, about 28 minutes for standard cupcakes, 14 for minis. Transfer tins to wire racks to cool. Serve warm or at room temperature. Cakes can be stored up to 2 days at room temperature in airtight containers.
