Serves 12 portions | 30 min
Ingredients
- 1 jar of Vincente Sicilian Cream of Pistachio Spread
- 1 ¼ cups all-purpose flour
- 1 ¼ tsp baking powder
- ½ tsp salt
- ¾ cup icing sugar
- 2 large eggs, room temperature
- 1 ¾ cup Raspberries cut
Preparation
STEP 1
Preheat the oven to 350 °F. and line a cupcake/muffin pan with cupcake liners.
STEP 2
In a medium bowl, whisk together dry ingredients: flour, baking powder, and salt. Set aside.
STEP 3
In a bowl of an electric mixer, beat butter and sugar on medium-high speed 5 minutes until thick and fluffy, scraping down the bowl as needed. Add eggs one at a time, beating well with each addition then scrape down the bowl.
STEP 4
Reduce mixer speed to medium and add the flour mixture. Scrape down the bowl as needed and beat until just combined and smooth.
STEP 5
With a spatula add the Cream of Pistachio Spread and whisk until fully incorporated. Don’t over whisk. Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling 2/3 full. Add a few raspberries.
STEP 6
Bake for 20-23 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack.