EASTER CUPCAKES WHITE CHOCOLATE&PISTACHIO NUTS

Hello! Here we’re ready for Easter Sunday, and we’re preparing something sweet to celebrate! As usually, I’m really short in time, so I thought to make some cute cupcakes: this time I’ve taken inspiration from Laura of the beautiful blog Mondo Delizioso and her White Chocolate Cupcakes. Here my “revisited” recipe and the photos!Yum!

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INGREDIENTS:
– 80 gr butter (room-temperature)
– 150 gr sugar
– 2 eggs
– 200 gr flour 00
– 1 teaspoon baking powder for desserts
– 125 ml milk
– 70 gr white chocolate (in bits)
– fine chopped pistachios

FOR THE FROSTING MOUSSE
– 80 ml milk
– 5 gr food grade gelatine (food jelly)
– 120 gr white chocolate
– 250 ml cream to whip

FOR DECORATION
– sugar paste (green or other pastel colours)
– coloured Easter eggs

PREPARATION:

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First of all, let’s prepare the cupcakes: start whipping-up the butter together with the sugar; then, add one egg at a time, and every time you add an egg, you have to whip-up the mixture.
In the meanwhile, sift out the flour together with the baking powder; incorporate – time and time again – the flour together with the milk, little by little, to the mixture of butter and eggs; blend with a spoon till the ingredients are amalgamated. Finally, add the white chocolate in bits and blend again well with the spoon. Fill up the cupcake cases and put them in the oven  (160°/max 180°) for 20/25 minutes. When the cuppies are ready, let them cool down.

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From now on, you can start preparing the mousse: put one sheet of food jelly in the cold water for some minutes; at the same time, warm up the milk in a small pot – bring it just near to a boil, then turn off the cooker.
Chop up the white chocolate, then put it in the hot milk till it’s completely liquefied; add the food jelly – after you’ve squeezed it – to the mixture of milk and chocolate, then blend with a spoon for a while.

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Let the mixture cool down at room temperature, then add the whipped cream: incorporate it bottom up carefully with a spoon. Put the mousse in the fridge for some hours (according to the consistency you want to reach).
When the mousse is ready, you can finally make decorations: garnish the cupcakes with the mousse, using a “sac a poche”. Use the sugar paste to make a nest for the Easter eggs (or, if you find them, for the sugar chicks)

If you love white chocolate, this recipe is just for you, the flavour is really delicate. Sorry for the bad quality of the photos, hoping that they’ll not compromise the recipe… Happy Easter to You All!Cris

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9 thoughts on “EASTER CUPCAKES WHITE CHOCOLATE&PISTACHIO NUTS

    • Thank you dear! You’re too kind .. I’m not completely satisfied with the decoration, but the taste is really delicate! Mmh.. chocolate and pistachios .. a great classic! 🙂 Have a great Sunday!XOXO Cris

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