Ingredients
1
1/2 sticks of unsalted butter, room temperature
1/4
tsp of vanilla extract (optional)
3/4
cup of unsalted, unroasted pistachios
Directions
1.
Cream the butter and sugar until soft and fluffy. Add the eggs one at a time until well incorporated. Scrape down the sides of the bowl to ensure complete mixture.
2.
Place pistachios in a food processor and chop until finely ground. All the flour, cardamom, salt, and baking powder until pulse once or twice to mix.
3.
Add the mild and vanilla extract if using it to the butter mixture. Mix wll. Add the pflour-pistachio mixture and mix until blended.
4.
Place into cupcake papers, and bake for 16-20 minutes, unitl a cake tester comes out cloean (no crumbs) in a 350 degree oven. Let cool on a wire rack.
5.
Cut out small cone shaped pieces of the cupcake and scoop the rice pudding into the little cupcake potholes youâve made. Cover with chopped pistachios.
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