I will be frank. I am not a fan of pine nuts. They fell out of favor with me back in the 90’s or whenever it was that every restaurant was serving them in their dishes. They are new to my husband however and, go figure, he likes them. So, when he rushed off to be with family leaving me with a container of pine nuts that were bound to spoil, I thought, “time for pine nut cupcakes.”
The pine nut idea morphed quickly and easily into an Italian-style fruit cake concept. I started and ended with candied orange peel. I was so close to throwing in some more dried or candied fruits, but feared venturing too far into fruit cake territory. I am also not a fan of fruit cake. The resulting was interesting. Its hard for me to be objective here as the cake tasted very pine nutty and like I said… don’t like ‘em. Anyway, husband returned and he gave them his seal of approval. So, if you or someone you know likes pine nuts, give the recipe a try.
I topped them with a small amount of very spicy buttercream. I liked the buttercream very much. While sweet and intense in flavor , it definitely said “holidays” to me.
Well, the Porro family is traveling over the holidays. I will be baking cupcakes at my destination, but I am not sure if I will be posting. Never the less, you will see me back in the new year with more cupcake recipes and a follow up frosting post (hopefully with video)!
Happy New Year!
~15 cupcakes / 350 degree oven
3/4 cup pine nuts
1 stick butter, unsalted/room temp
1/4 light brown sugar
1/2 cup sugar
3 eggs, large/room temp
1 cup flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 cup orange juice
1 teaspoon vanilla
1/2 cup ricotta cheese
1/2 cup candied orange peel, roughly chopped (see below)
1. Toast pine nuts at 350 for 7 minutes. Grind pine nuts with in a food processor. I removed some of the nuts (about 1/4) while they were still chunky then ground the rest up a bit more. Pine nuts are oily so they never get very fine and they will start to clump up.
2. Beat butter on high until soft, about 30 seconds.
3. Add the brown sugar and regular sugar. Beat on medium-high until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beating until incorporated.
5. Add the ground pine nuts. Beat to combine.
6. Whisk together flour, baking powder, and salt in a bowl.
7. Measure out orange juice and vanilla together.
8. Add about a third of the flour to the butter/sugar mixture and beat to combine.
9. Add all of the juice/vanilla mixture and beat until combined.
10. Add another third of the flour mixture and beat to combine.
11. Add the ricotta cheese and beat to combine.
12. Add the rest of the flour and beat to combine. Mix in the orange peel.
13. Scoop into cupcake papers about three-quarters full. Note that these cupcakes will shrink slightly when they cool.
14. Bake for 22-25 minutes until a cake tester comes out clean.
Christmas Spice Buttercream
1 stick (1/2 cup) unsalted butter, room temperature
2 cups powdered sugar
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground clove
1. Beat butter on high until soft, about 30 seconds.
2. Sift sugar into the butter. Add vanilla and spices and beat to combine.
3. Add more powdered sugar to arrive at the consistency and sweetness you like. 2 cups worked for me.
Note: This is a very spicy buttercream. If that doesn’t sound appealing to you add half the amount of spices to start with. I liked its holiday flavor-intensity.
1. Top cooled cupcakes with the frosting.
2. Top with a decoration, chopped orange peel, or whatever you have.
Candied Orange Peel
Why reinvent the wheel? Nic over at the Baking Sheet has already gone and posted a recipe for candied orange peel. I have used this recipe in the past and used it again this time around.