Cupcakes with raspberries and pistachio cream

Beat butter at room temperature with powdered sugar with a mixer on high speed until fluffy white. Add eggs one at a time, whisking thoroughly each time. Sift flour together with baking powder and add to the butter-egg mixture in three stages, alternating with milk. Pour the dough into molds and bake in a preheated oven to 180 ° C for about 20 minutes. Willingness to check with a toothpick should come out completely dry.

If you have raspberries, bring the berries to a boil in a saucepan and strain through a sieve to get rid of the seeds. I have a ready-made confectionery puree, I took 150 grams of raspberry puree and brought to a boil - the output should be 120 grams. raspberry puree. Combine the yolks, sugar and starch and mix thoroughly, pour in a thin stream of hot raspberry puree while continuing to beat. Return the whole mixture to the saucepan, add the butter and cook over medium heat, stirring with a whisk until thickened. Don't bring it to a boil! Once the Kurd has thickened, pour it into a container, cover with cling film in contact and refrigerate.

In a saucepan, mix water with sugar and place on the stove. Bring the syrup to 121 ° C over medium heat. The main thing is not to stir the syrup with a spoon, you can only slightly shake the saucepan. If there is no thermometer, it's okay, after boiling, wait 3 minutes and add the pistachios and mix thoroughly so that all the pistachios are covered with syrup. Place the pistachios on the parchment and leave to cool. Place the caramelized pistachios and almond flour in a chopper bowl and grind as fine as your blender will allow. The main thing is that the nuts do not get oiled ahead of time. Add vegetable oil little by little and chop again. After 5-7 minutes, the mixture will begin to collect into a lump and turn into an almost homogeneous paste. Transfer the prepared pistachio paste to a container and store in the refrigerator.

Take the tastiest butter at room temperature and beat with a mixer for about 1-2 minutes to saturate the butter with air. Then add the icing sugar and beat for another 5 minutes until a fluffy white mass. Continuing to beat, add a little chilled cream cheese, pistachio paste and vanilla extract. And beat for a couple more minutes until fully combined. Transfer the cream to a piping bag with an asterisk attachment.

Fill the center of the cake with raspberry curd using a teaspoon.