Preheat oven to 220 ° C. In a bowl, beat the egg with the powdered sugar until the mixture whitens. Mix flour and baking powder and incorporate in the previous mixture. Melt 50g Elle & Vire butter and add to the mixture, mix well. Then add milk and pistachio powder and mix. (If you do not have pistachio powder, finely mix unsalted pistachios). Add a few drops of pistachio flavor (about 1 teaspoonful, or more depending on taste). Then add the food colorings (liquid or powdered). Follow the instructions on the pack to obtain a green pistachio (or light green) color.
2
Preparation of the cream and assembly
Place paper trays in a muffin or cupcake pan and fill them halfway with the preparation. Bake for 15 minutes at 220 ° C. With an electric whisk, beat 100g Elle & Vire butter until creamy. Gradually add the icing sugar while continuing to whip. Add the food colourings to obtain a "green pistachio" (or light green) color. Add a spoonful of pistachio flavor and finish beating. Using a maryse, place the butter cream in a pastry bag and set aside in the refrigerator. Once the cupcake bases are removed from the oven, let them cool for at least 5 minutes. (If the cake is still hot, the butter cream will melt on contact). When the cakes are cooled, place the butter cream on the cakes using the pastry bag. Decorate with pistachio chips and keep cool.
Recipes
