Lowen Cakes

Key Ingredients You’ll Need

• Brown sugar – adds depth and warmth to the cupcake crumb.
• Homemade pistachio paste – a smooth blend of shelled pistachios, oil, and sugar. Fresh and naturally green.
• White chocolate – use good-quality bars (not chips!) for a silky frosting.
• Butter and eggs – for richness and structure.
• Milk – helps create a tender, moist crumb.
  

Tips for Perfect Pistachio Cupcakes

Use room temperature ingredients for the batter and frosting—this helps everything emulsify evenly.

Make your pistachio paste ahead of time. Blanching and skinning the pistachios makes it extra smooth and green.

Let your melted white chocolate cool slightly before adding to the frosting to avoid curdling.

Don’t overmix once the flour is added—just until combined for a tender texture.

FAQ

Can I use store-bought pistachio paste?
Yes! Just make sure it’s unsweetened or lightly sweetened, so it doesn’t throw off the flavor balance.

Can I make these in advance?
Yes, store the unfrosted cupcakes in an airtight container at room temp for up to 2 days. Frost just before serving.

Can I freeze them?
You can freeze the cupcakes (unfrosted) for up to 2 months. Thaw at room temp and frost fresh.

🧊 Storage Tips

• Room temp (unfrosted): 2 days in an airtight container
• Fridge (frosted): 3–4 days, covered
• Freezer (unfrosted): Up to 2 months
• Frosting: Can be made ahead and stored in the fridge for up to 5 days

Ingredients

FOr the cupcakes

• 115g (½ cup) unsalted butter, softened
• 150g (¾ cup) light brown sugar, packed
• 2 large eggs, room temp
• 1 tsp vanilla extract
• 125ml (½ cup) whole milk, room temp
• 130g (1 cup) all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 5 tbsp (about 90g) homemade pistachio paste

For the White chocolate frosting

• 200g white chocolate, chopped
• 230g (1 cup) unsalted butter, softened
• 260g (2 cups) powdered sugar, sifted
• 2–4 tbsp milk or cream, as needed
• Pinch of salt

Directions

1. Make the Cupcakes
   • Preheat oven to 170°C (340°F) and line a 12-cup muffin tin with liners.
   • In a large bowl, cream together butter and brown sugar until light and fluffy (2–3 minutes).
   • Beat in eggs one at a time. Add vanilla and mix well.
   • In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
   • Add the dry ingredients to the wet in two parts, alternating with milk. Stir until just combined.
   • Gently fold in the pistachio paste until evenly distributed.
   • Divide batter evenly between cupcake liners (about ¾ full).
   • Bake for 18–22 minutes, or until a toothpick comes out clean. Let cool completely on a rack.
2. Make the White Chocolate Frosting
   • Melt white chocolate gently over a double boiler or in short microwave bursts. Cool slightly.
   • Beat butter until creamy. Add powdered sugar and beat until fluffy.
   • Pour in cooled white chocolate and a splash of milk or cream. Add a pinch of salt.
   • Whip until light and smooth. If needed, adjust texture with more milk or sugar.
3. Assemble
   • Frost cooled cupcakes with a piping bag or offset spatula.
   • Optional: Garnish with chopped pistachios or a drizzle of white chocolate for flair.

Notes

Pistachio paste tip: Toasted pistachios = deeper flavor. Blanched = brighter color.

Too thick? Add a splash of milk to loosen the frosting.

Want more texture? Stir chopped pistachios into the batter for crunch.