Why you will love this recipe
Einkorn flour and pistachios bring an incredible nutty depth that perfectly complements the cloud-like whipped coconut icing. This flavor combo is honestly the perfect way to introduce people to something completely different – stepping way outside the boring vanilla-chocolate norm and being sophisticated.
And here’s the best part: despite how gourmet they sound, these cupcakes are surprisingly approachable for home bakers of all skill levels! Trust me, once you make these, you’ll never look at regular cupcakes the same way again.
Why do I use einkorn flour?
I use einkorn flour in many of my recipes because it’s an ancient, unhybridized wheat that’s easier to digest than modern wheat varieties, making it beneficial for those with gluten sensitivities. Its higher protein and mineral content also make it more nutritious than conventional wheat. Plus, its distinctive nutty flavor adds incredible depth to baked goods and beyond—it’s so delicious that it’ll keep you coming back for more!
Read More About Einkorn Flour →
Have you tried pistachios in dessert before?
Now is the time! Pistachios add subtle sweetness that enhances desserts in a complex way backed up by nutty, butteriness. Pair this nut with einkorn flour and you have an earthy, floral, buttery cupcake base!
What if I don’t have coconut extract or coconut whipping cream?
Coconut Extract If you do not have coconut extract the coconut whipping cream has plenty of coconut flavor for you to omit the extract from the cupcake batter.
Coconut Whipping Cream If you do not have coconut whipping cream, add coconut extract to your heavy cream when making the icing and increase the total amount of cream to 575 grams. Your icing won’t be as bright white. I suggest starting with 1 teaspoon of coconut extract and then add more to taste.
Don’t Have Either? Regular whipped cream icing is a great pairing, but next time, seek out these ingredients. The flavor combo is so worth it!
If you want to use regular flour instead
Decrease the amount of flour by 1/4 cup or 30 grams
Do I need a piping bag to ice these cupcakes?
No, this icing is soft and airy enough for you to spread on top with a back and forth motion to create a nice organic texture. Top with crushed pistachios and voila!
Storage tips
Room temp (75°F ): 2 days | Fridge: 3 days | Freezer: 2 months
You can freeze extra cupcakes and icing separately in freezer bags for up to 2 months. The texture will not be as fluffy and you will need to re-whip the icing after it has defrosted.
Einkorn Pistachio Cupcakes with Whipped Coconut Icing
Description
Indulge in these extraordinary einkorn pistachio cupcakes featuring finely ground pistachios with tender ancient grain flour. Each cupcake is topped with billowy whipped coconut icing made from coconut whipping cream and heavy cream for the perfect creamy finish. The combination of buttery pistachios, nutty einkorn flour, and tropical coconut creates a sophisticated flavor profile that's both unique and irresistible.
Ingredients
Dry Ingredients for Cupcake Batter
Wet Ingredients for Cupcake Batter
Whipped Coconut Icing
Instructions
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Preheat oven to 350°F
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Coarsely chop pistachios in a food processor or a plastic bag.
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Measure and weigh dry ingredients into a bowl and set aside.
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Cream butter and sugar in a stand mixer or with a handheld mixer.
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Add egg whites, egg, both extracts, sour cream, heavy cream and milk.
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In thirds, add the dry ingredients and stir with a spatula until combined.
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Let batter rest for 20 mins.
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In the meantime, make your icing.
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Whisk coconut whipping cream on high for 6 minutes with powdered sugar, cornstarch, and salt.
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Add heavy cream and whip an additional minute until soft peaks have formed.
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Set aside or set in the fridge.
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Line cupcake pan with baking cups. Fill ¾ full.
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Bake for 18-20 minutes. Allow to cool completely before icing.
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After icing, top with crushed pistachios.
