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 Gourmet Sw​eet Botanicals  

Persimmon Pistachio Cupcakes 
Yields: 12 Cupcakes
Featuring: Gourmet Sweet Botanicals Crystallized Violas

Cupcakes
4 large eggs
1 stick unsalted butter (1/2 cup)
3/4 cup ripe persimmon puree (about 2 persimmons)
1 cup milk
1 tsp vanilla
3/4 cup sugar
2 cups all-purpose flour
pinch of salt
2 tsp baking soda
1/8 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground cardamom
1/2 cup chopped pistachios

Heat oven to 350 degrees. Line two cupcake trays with your favorite cupcake cups. Puree persimmons in a blender. In a medium bowl sift together the dry ingredients (except the sugar) and set aside. Then, in another bowl, combine the persimmon puree, milk, eggs and vanilla. Melt the butter and mix it with the sugar. Pour in the flour mixture while mixing. Add pistachios. Fill cupcake cups about three-quarters full and bake in the center of your oven about 20-25 minutes, until lightly golden and a toothpick poked into the center comes out clean.

Persimmon Frosting
3/4 cup sugar
1/2 tsp ground ginger
2 large eggs
1 & 1/2 cups ripe persimmon puree (about 4 persimmons)
12 oz evaporated milk

Place all ingredients in a medium-sized saucepan over medium heat. Stir continuously until the mixture comes to a boil. Allow to boil for approximately 1 minute. Remove from heat and allow mixture to come to room temperature. Refrigerate for at least 3 hours. Put frosting onto cupcakes using a pastry bag with a star tip. Top with Gourmet Sweet Botanicals Crystallized Violas!


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