Pistachio Raspberry Tea Cakes Recipes

Steps:

• Preheat oven to 375 degrees. 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.
• Divide batter evenly among lined cups, filling each three-quarters full. Drop raspberries into batter (4 to 6 per standard cupcake; 2 per mini) and sprinkle with slivered pistachios (1/2 teaspoon per standard: 1/4 teaspoon per mini). 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. Cupcakes can be stored up to 2 days at room temperature in airtight containers.

Steps:

• 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).
• 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.

Steps:

• Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin pan with nonstick cooking spray.
• Put the shelled pistachios and sugar in a food processor. Pulse a few times to break up the pistachios and then process until the mixture resembles sand, about 30 seconds. Transfer the pistachio mixture to a large bowl. Whisk in the gluten-free baking flour, baking powder and salt.
• Whisk the pistachio oil, almond milk and vanilla in a small bowl. Whisk the wet ingredients into the dry ingredients. Whisk in the egg whites. Gently fold in the crumbled frozen raspberry pieces with a rubber spatula. Evenly divide the batter between the muffin cups. Bake until a toothpick inserted in the middle of a teacake comes out clean, 10 to 12 minutes.
• Remove to a wire cooling rack and serve.