One of my own "from scratch" recipes as Pistachios are my most
favourite nut, along with Macadamias and okay, Cashews aswell.
I love buttery soft textures that melt and provide a warming sweetness for the palate.
I have made pistachio cupcakes before in my Maghreb series, this
time I wanted to achieve a more ‘grown up’ package of more subtle
flavours with completely different styling.
Couscous is an amazing food and can be used in applications of all kinds, I adore it and could happily substitute rice or pasta for couscous all the time.
I wanted to see how couscous would become a "part" of the cupcakes and what texture and flavour it would deliver.
The couscous was steamed for 5 mins until light and fluffy, allowed to cool before adding to the batter.
The buttery pistachio paste and the soft al dente wheaten character
of the couscous a very satisfying, hunger quelling snack.
The buttercream was made from a boiled Honey and Orange Blossom water syrup, beaten into egg yolks until totally cooled then unsalted butter was whipped in piece by piece until creamy, smooth and soft as silk.
The colour palette was to be natural and not "bazarre" (excuse the pun) as those in the Maghreb series. I feel they naturally reflect the essence of the ingredients used in this recipe.