Mini Cupcakes with Pistachios & Raspberries

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

Delicate tiny cupcakes get a flavourful boost with orange blossom water, pistachios and raspberries.

  • Prep time 20 minutes
  • Total time 50 minutes
  • Portion size 15 servings



In bowl, mix together flour, baking pow­der and salt; set aside. In separate bowl, using electric mixer, beat butter and sugar until creamy, about 5 minutes. Beat in egg, vanilla and orange blossom water until thickened and pale yellow.

Alternately beat in flour mixture and milk, beating in flour mixture in three additions and milk in two additions. Using wooden spoon, gently fold in raspberries and pistachios.

Preheat oven to 350°F. Pour batter into 15 greased mini muffin cups, filling each about three­quarters full. Bake until tester inserted into centre of cupcake comes out clean, about 20 minutes. Transfer to rack; let cool in pan for 10 minutes. Transfer cup­cakes directly to rack; let cool. (Make-ahead: Can be stored at room temperature for up to 3 days or frozen for up to 1 month.)

Nutritional facts PER SERVING: about

  • Calories 120
  • Total fat 6 g
  • Saturated fat 2 g
  • Sodium 75 mg
  • Fibre 1 g
  • Sugars 15 g
  • Protein 2 g
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Baking & Desserts

Mini Cupcakes with Pistachios & Raspberries