Pistachio Cupcakes with Cream Cheese Mascarpone Frosting

Description Pistachio Cupcakes with Cream Cheese Mascarpone Frosting

½ pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
6 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla paste
3 cups all-purpose flour
2 cups finely ground toasted pistachio
1 teaspoon orange zest
1/8 teaspoon salt
2 teaspoons baking powder

For the icing:
1 pound mascarpone cheese, at room temperature
1 pound cream cheese, at room temperature
1/2 pound confectioners' sugar, sifted
1 teaspoons pure vanilla extract

Heat the oven to 350 degrees F. Line muffin pans with paper liners. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. Add the eggs, 1 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth. Sift together the flour, pistachio, salt, and baking powder in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to ¾ of the way with batter. Bake in the center of the oven for 20 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, mix the mascarpone, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, on low speed, mixing just until smooth. Spread the frosting generously on top of each cupcake and decorate with candied violets, serve.

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At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

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WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.