Pistaziencupcakes | Pistachio cupcakes

English version below

Ich bin ja die Kuchenbeauftragte bei uns im Büro. Darum hab ich am letzten Tag eines Arbeitskollegen Pistaziencupcakes mit einer Vanillebuttercreme und weißer Schokoladenganache gemacht.

Pistachio Rosewater Cupcakes

Die deutsche Übersetzung findet ihr unter dem englischen Rezept!

This recipe is based on the recipe by Isa Chandra Moskowitz and Terry Hope Romero from Vegan Cupcakes Take Over The World. This is definitely one of my favorite cupcake cookbooks! I had to make some adjustments, though, in favor of more pistachios and more rosewater... and a little less sugar.

Chocolate Walnut Cranberry Coffee Cake with Pistachios

Ah, another inspiration from the Vegan Food Magazine. On page 55 of their first issue, they published a lovely recipe ("Chocolate Pecan Cranberry Coffee Cake") by Fran Costigan. I changed it according to my taste, available produce and equipment. It turned out perfect! At least as far as I can tell. This is definitely my favorite fall/winter cake! It's super juicy, but the nuts give it a nice crunch, and the chocolate and maple syrup give it a wonderful rich taste! It is a bit costly because of all the awesome ingredients, but... that's okay.
 

Equipment

• a 28cm/11in springform pan
• a scale
• 2 cooling racks (or one rack and a plate)
• 3 bowls (one small, one medium and one large bowl) 
• an oven
• parchment paper
• a mixer or whisk
• a knife and cutting board
• a juicer (nothing fancy, just the thing that you use with citrus fruits cut in half)
• a fine grater 
• a spoon or two
• a bain-marie and a small pot