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    You are in: Home / Recipes / Pistachio With Raspberry Cupcakes Recipe
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    Pistachio With Raspberry Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    48 mins

    20 mins

    28 mins

    scarley's Note:

    marthastewart.com/more-cupcakes

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    Ingredients:

    Yield:

    cupcakes

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees. Line standard muffin tins with paper liners. Process whole pistachios, sugar, and salt in a food processor until finely ground. Add butter, vanilla, and eggs, and process until smooth. Add flour, and pulse until just combined.
    2. 2
      Divide batter among muffin cups, filling each halfway. Sprinkle with raspberries and slivered or chopped pistachios. Bake until firm and pulling away from liners, about 28 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 2 days.

    Ratings & Reviews:

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    Nutritional Facts for Pistachio With Raspberry Cupcakes

    Serving Size: 1 (1152 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 248.7
     
    Calories from Fat 109
    44%
    Total Fat 12.2 g
    18%
    Saturated Fat 4.8 g
    24%
    Cholesterol 72.6 mg
    24%
    Sodium 175.0 mg
    7%
    Total Carbohydrate 31.3 g
    10%
    Dietary Fiber 2.3 g
    9%
    Sugars 21.6 g
    86%
    Protein 4.9 g
    9%

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