Incredible Hulk Pistachio Cupcakes
Incredible Hulk Pistachio Cupcakes
As tempting as it may be to smash these cupcakes like their namesake, you won't be able to waste them like that once you have a taste!
You'll easily be able to sit down and eat a Hulk-sized portion of these fluffy pistachio cupcakes, complimented by white chocolate chips and white chocolate buttercream! We did use a Jello molding try for the Hulk Hands topper, but these cupcakes will be just as great with the purple and green swirl if one isn't available near you!
Servings: 16 Cupcakes
Prep Time: 1 Hour
Total Time: 2.5 Hours
Ingredients
Pistachio Cupcakes
1 & 3/4 cups cake flour
1 cup granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons vanilla extract
3/4 teaspoon almond extract
1 cup unshelled pistachios
1 cup white chocolate chips
1 cup unsalted butter, room temperature
3 large egg whites, room temperature
1/2 cup sour cream
1/2 cup whole milk
White Chocolate Buttercream
2 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
6 ounces white chocolate, melted
1 cup unsalted butter, room temperature
1/4 cup heavy cream
Decorations
Green candy melts
Green food coloring
Purple food coloring
Molding tray for Hulk hands
Instructions
Prep: Preheat oven to 350°F. Prepare cupcake tins with 14 liners.
Cupcakes: Blend the cup of unshelled pistachios in a food processor until they are finely ground. Set aside.
Cupcakes: In one bowl, whisk together cake flour, baking powder, baking soda, and ground pistachios together until combined.
Cupcakes: In another bowl, beat 1 cup of room temperature butter together until creamy and smooth. Add the granulated sugar and beat for at least 2 minutes. Add the egg whites, vanilla extract, and almond extract to the bowl. Beat until well-combined. Add the sour cream and beat for at least 1 minute.
Cupcakes: Add the wet ingredients and milk to the dry ingredients in two equal increments. Whisk until just combined. Add the desired amount of green food coloring and fold until just combined. Fold the chocolate chips into the batter.
Cupcakes: Pour the batter into the cupcake liners; only fill 3/4 full or the batter will overflow or sink when baking. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool completely prior to frosting.
Decorations: We used a JELLO Jigglers mold kit to shape our Hulk hands, however you can also use any kind of silicone mold. Melt 10 oz of green candy melts and pour into the mold. Allow time to cool and harden. Remove from mold and place on wax paper until ready to assemble the cupcakes.
Buttercream: Beat the unsalted butter (room temperature) in a medium bowl for approximately 2 minutes until creamy and smooth.
Buttercream: Beat powdered sugar into the butter in three equal increments, ensuring ingredients are well-combined in-between additions.
Buttercream: Melt 6 oz of white chocolate using a double boiler on the stove. Allow chocolate to slightly cool, but not enough to get stiff. Fold the white chocolate into the mixture. Beat for 2 minutes.
Buttercream: Add heavy cream, vanilla extract, and salt. Mix until well-incorporated.
Buttercream: Divide the buttercream into two bowls. Dye one bowl with purple food coloring and another bowl with green food coloring. Fill two piping bags with buttercream. Put both piping bags into a larger piping bag and fit with a large star tip.
Assembly: Frost your cooled cupcakes with the duo-tone piping bag. If the buttercream is too stiff, warm it up by rolling the piping bag between your palms. If the buttercream is too soft, put it in the fridge to allow time to cool. Top your frosted cupcakes with the Hulk hands.
Enjoy!
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