Mmm. Pistachios...I admit. I'm addicted to them. My favorite pistachio cupcake was definitely from Crumbs...it's a pistachio lovers paradise in a cupcake.
This is the first time I've heard of mixing pistachios with champagne though! A Spicy Perspective created these Pistachio Cupcakes topped with a Pink Champagne Frosting. The recipe can be found here along with some little helpful tips to ensure your cupcakes turn out as lovely and delicious as the original recipe!
COOK’S NOTES:
- Pistachio and almond extract taste very similar. If you can’t find pistachio extract, no worries.
- Champagne extract is sold at baking supply stores. To make the frosting without it, simmer 1/2 a cup of champagne until in reduces down to a couple tablespoons.
- The flour base of the frosting will thicken to a paste consistency when cooked. Make sure to whisk the entire time so you don’t have clumps.
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