Pistachio And Raspberry Cupcakes

• 6 ounces, weight Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1/2 cups Butter, Room Temperature
• 8 ounces, weight Sugar
• 1 Egg
• 2 Egg Whites
• 1 Tablespoon Pistachio Paste
• 1/4 cups Milk
• 1 cup Raspberries
• Marshmallow Fondant, For Decoration (optional)

1. Preheat oven to 180u0b0C (350u0b0F).
2. In a bowl mix together the dry ingredients: flour, baking powder, salt. In another bowl, cream butter with sugar until light and fluffy. Add egg, egg whites, and pistachio paste until just blended.
3. Add half of the dry ingredients, then the milk and the raspberries. Mix until just blended. Add the rest of the dry ingredients.
4. Pour the dough in muffin cups. Bake for 20 minutes. Let cool.
5. Note: To decorate these, I put some blue marshmallow fondant on the cupcakes and write "eat me" with black chocolate. The flower is also made with marshmallow fondant.

flour, baking powder, salt, butter, weight sugar, egg, egg whites, milk, raspberries, marshmallow fondant

Taken from tastykitchen.com/recipes/desserts/pistachio-and-raspberry-cupcakes/ (may not work)