LAST BITE

Delicate cupcakes made with pistachios and raspberries

MINI CUPCAKES WITH PISTACHIOS & RASPBERRIES

MAKES 15 CUPCAKES HANDS-ON TIME 20 MINUTES TOTAL TIME 50 MINUTES

1 cup all-purpose flour ¾ tsp baking powder ¼ tsp salt ¼ cup unsalted butter, softened ½ cup granulated sugar 1 egg 1 tsp vanilla 1 tsp orange blossom water ½ cup homogenized milk 1 cup fresh or frozen raspberries ½ cup chopped pistachios In bowl, mix together flour, baking powder and salt; set aside. In separate bowl, using electric mixer, beat butter and sugar until creamy, about 5 minutes. Beat in egg, vanilla and orange blossom water until thickened and pale yellow.

Alternately beat in flour mixture and milk, beating in flour mixture in three additions and milk in two additions. Using wooden spoon, gently fold in raspberries and pistachios.

Preheat oven to 350°F. Pour batter into 15 greased mini muffin cups, filling each about three-quarters full. Bake until tester inserted into centre of cupcake comes out clean, about 20 minutes. Transfer to rack; let cool in pan for 10 minutes. Transfer cupcakes directly to rack; let cool. (

Make ahead: Can be stored at room temperature for up to 3 days or frozen for up to 1 month.)

PER SERVING about 120 cal, 2 g pro, 6 g total fat (2 g sat. fat), (1 g dietary fibre, 15 g sugar), 75 mg sodium.