Difficulty: Easy - for beginners
Serves: Makes 15 standard or 36 mini
Dietary guidance: v
1 cup unsalted shelled pistachios
1 1/2 cups sugar
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces
2 teaspoons pure vanilla extract
4 large eggs
1 cup all purpose flour
1 to 2 containers (6 ozs each) fresh raspberries
1/4 cup slivered or chopped pistachios, for sprinkling
1. Preheat oven to 375 degrees. Line standard or mini muffin tins with paper liners. In a food processor, finely grind shelled pistachios with the sugar and salt. Add butter, vanilla and eggs; process until smooth. Add flour; pulse until just moistened and combined (do not overmix).
2. Divide batter evenly among lined cups, filling each three quarters full. Drop raspberries into batter (4 to 6 per standard tea cake; 2 per mini) and sprinkle with slivered pistachios. Bake, rotating tins halfway through, until golden brown, about 28 minutes for standard cupcakes, 14 for minis. Transfer wire racks to cool. Serve warm or at room temperature. Cakes can be stored up to 2 days at room temperature in airtight containers. Frozen for up to one month.