I made these delightful teacakes, turned cupcakes with the addition of the butter cream recipe Sarah posted, for a sweet little girls second birthday. I would say not to add the butter cream to these, but I simply had to -it was a birthday after all! This recipe comes from, who else, Martha. I love Martha.
This lovely photo was taken by my soon to be neighbor, Brittany. The mama to the sweet little two year old girl.
INGREDIENTS:15 standard or 36 mini tea cakes
Cooking spray
1c. unsalted shelled pistachios (I used salted and omitted the 1t. salt)
1 1/2c. sugar
1t. salt
1/2c. (1 stick) unsalted butter, room temperature, cut into pieces (again, I used salted butter and omitted the 1t. salt)
2t. pure vanilla extract
4 large eggs
1c. flour
1 to 2 containers (6oz each) fresh raspberries
1/4c. slivered or chopped pistachios for sprinkling
DIRECTIONS:
1. Preheat oven to 375 degrees. Line standard or mini muffin tins with paper liners and coat liners with cooking spray. 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 over mix.
2. Divide batter evenly among lined cups, filling each three-quarters full. Drop raspberries into batter (4-6 per standard cupcake; 2 per mini) and sprinkle with slivered pistachios. Bake, rotating tins halfway through, until golden brown, about 28 minutes (mine took nearly 40 minutes!) for standard tea cakes, 14 minutes for mini tea cakes. Transfer tins to wire racks to cool. Serve warm or at room temperature. Tea cakes can be stored for up to 2 days at room temperature in airtight containers.
