Italian Pistachio Cupcake With Buttercream Icing and Simple Sugar Recipe

Add the 4 large eggs to the creamed butter and sugar, one at a time, mixing well after each addition. Stir in the 1/2 teaspoon vanilla extract and 6 drops food coloring. Scrape down the sides of the bowl to ensure everything is well combined.

Gradually fold in the 50 grams almond powder, the chopped pistachios, and the 75 grams flour until just combined. Be careful not to overmix. Fill your prepared muffin tins about 2/3 full with the batter.

Bake for 40 to 50 minutes, or until a knife inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely in the tins before removing.

Beat the mixture at medium speed for 4 minutes, until it becomes smooth and creamy. Scrape down the bowl again, then gradually add the remaining 240 grams icing sugar, beating for about 1 minute after each addition until fully incorporated. (The recipe notes you could add food coloring here, but we're skipping it for this version.)

Continue to beat until the frosting is light and fluffy and has a spreadable consistency. Use the buttercream immediately, or store it in an airtight container at room temperature for up to 3 days.