Mustachio Pistachio Cupcakes

I've been wanting to try my hand at pistachio cupcakes for some time, but it seemed like I always found some other exciting baking conquest that peaked my interest just little bit more. Poor pistachio time and again set up camp on the back burner.
What made me finally give these little guys a chance, you ask? Quite simply, a silly rhyme and coincidentally an idea too cute not to bring to life. 

And so, Mustachio Pistachio was born!    Refined gentleman, a little nutty.


Three things really made me fall in love with this cupcake. In fact, they may be my very favorite to date.

first love: the color. Eating one of these is like taking a bite of spring. You really can't help but smile with that cheerful hue staring back at you.

second love: the mustachios, of course! These were beyond fun to make. I've never worked with chocolate decorations before, but after this I wondered why I hadn't done it sooner. It's such a simple concept, and you can draw whatever your heart desires!

After I found a suitable outline, I created my mustache army for tracing. Look at all of them down there.. so dapper. By placing your design on a baking sheet and covering with a piece of parchment paper, it will allow you see your stencil and get uniform designs for each cupcake. Not to mention it's a whole lot easier than trying to replicate them freehand.

Fill a disposable piping bag with melted chocolate and a use small round tip (I used a Wilton #1). Obviously the tip you use will depend on what you want to pipe. The more detail, the smaller the tip needed. Once you're happy with your creations you can let them air dry, or pop the tray into the freezer to speed up the process. When they're ready they'll slide right off the paper and onto their new cupcake home.

third love: vanilla honey buttercream. No words can even describe this icing. Except maybe amazing, delicious, amazingly delicious, and the best icing I've ever made and possibly eaten. It's shockingly light and has just the right amount sweet. Sadly, I can't take credit for this one. But I can applaud the boys over at Baked, because they nailed it. Pure and simple.

And now we get a little fancy, and a lot adorable.

Pistachio Cupcakes

• 18 oz yellow cake mix (1 package)
• 2 (3.4 oz) boxes pistachio instant pudding mix
• 3 eggs
• 1 1/3 cup water
• 1/3 cup oil
• 1/2 teaspoon almond extract

Mix all ingredients together at low speed until incorporated, then on medium for 2 minutes. Bake for 14 minutes at 350 degrees.


Vanilla Honey Buttercream
by: Baked

• 1 1/2 cups sugar
• 1/2 cup all-purpose flour
• 1 1/2 cups whole milk
• 1/3 cup heavy cream
• 24 Tbsp. (3 sticks) unsalted butter , softened
• 3 Tbsp. honey
• 1 tsp. vanilla extract

In a heavy, medium saucepan, whisk sugar and flour until well blended. Add milk and cream and whisk until smooth. Set pan over medium heat and cook, stirring constantly with a heatproof rubber spatula, until mixture thickens and comes to a boil, about 12 minutes. Reduce heat to low and cook, stirring, for 2 minutes. Pour into a bowl and let cool completely, about 1 hour.

In a stand mixer with paddle attachment, beat butter on medium speed until fluffy. Gradually beat in cream-flour mixture, about 1/3 cup at a time, beating until blended with butter. Beat on medium-high speed until fluffy and smooth, about 1 minute. Beat in honey and vanilla. Refrigerate until buttercream holds its shape and is thick enough to spread, about 20 minutes.

Good day, sir.