Pistachio Cupcakes

Let's start by making pistachio cupcakes!

We take a bowl and put the room temperature butter together with the Vincente pistachio cream and sugar and, with the help of an electric whisk, mix until smooth. At this point we add the vanilla and continue mixing.
Add the room temperature egg and mix until frothy; add sifted flour and baking powder. When the mixture seems thicker you can add the room temperature milk.

When the mixture is completely homogenous we can fill the moulds and bake at 180⁰ in a static oven for about 15 minutes. (Just test with a toothpick to see if it is cooked).
Let it cool and prepare the pistachio cream!

We combine mascarpone, Vincente pistachio cream and sifted icing sugar in a bowl and work with an electric whisk until creamy. At this point we fill the sac a poche with the star-shaped nozzle and leave it in the fridge for about 15 minutes.

We cut the wafers to make the Christmas tree base and fill with the previously warmed Modica Vincente chocolate cream. We place in the freezer for 15 minutes. !

When the cupcakes are ready, simply create a layer with the cream we have prepared on which to place our wafer and cover the little tree with the pistachio and mascarpone cream! A dusting of icing sugar and lots of coloured balls and your Christmas cake will leave everyone speechless