Instructions

1. 1

   How to proceed to the cupcake

2. 2

   Preheat oven to 150C.Toast the pistachios in the oven for 10 minutes, let cool and chop.

3. 3

   Mix the almond powder.

4. 4

   Mix the butter and sugar in bowl, until mixture is light and creamy.

5. 5

   Add the eggs one at a time, then vanilla extract, and mix the dye.Stir in gradually the powdered almonds, chopped pistachios and flour.Pull the mixture remained on the walls.Fill the muffin tins (*) and fill with the mixture up to 2/3.Cook for 40-50 minutes or until the tip of a knife will come out clean.

6. 6

   Let the cupcakes cool completely.How to make the butter cream vanilla

7. 7

   Stir with whisk the butter at room temperature with the first 100 grams of powdered sugar for 30 seconds, then add the cream and vanilla essence.

8. 8

   Mix and medium speed for 4 minutes until mixture is smooth and creamy.United again, and gradually the powdered sugar was hitting for about 1 minute after each addition.At this point if you want you can add the food coloring, but not in this case.Continue to beat until the frosting reaches the perfect consistency to be spread easily.Use it immediately or store in an airtight box at room temperature up to 3 days.How to proceed with the icing sugar icing simple

9. 9

   Stir with a fork 1 teaspoon lemon juice with the icing sugar.Continue to incorporate the lemon juice a little at a time, until the glaze will thicken while maintaining a liquid consistency (shall drain from the fork).Finish

10. 10

    Cut the cupcake in half horizontally and open them.Fill each half with more than 1/2 tablespoon butter cream vanilla then replace the bottom half.Nappa then simply the icing sugar icing.This glaze will harden in a matter of 4/5 minutes

11. 11

    As these cupcake should be cut before being filled, the paper cups is useless. Cook directly in the silicone molds - like my Silikomart of - or in the classic mold containing the paper cups, which will be deleted when the cupcake will be cold.