1/2 cup sugar
1/2 teaspoon vanilla extract
Seeds from 1/2 a vanilla bean
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup all-purpose flour
1/4 cup buttermilk
2 egg whites
2 tablespoons pistachios, finely chopped
Preheat oven to 350 F. Prepare 6 muffin tins.
Cream the butter and the sugar together until light & fluffy. Beat in the vanilla & vanilla seeds. Add the baking powder, baking soda and 1/4 cup flour, beat until just combined. Beat in half the buttermilk. Beat in 1/4 cup flour. Add the last of the buttermilk and finally the last of the flour.
In another bowl beat the egg whites until glossy, stiff peaks are formed. Fold 1/3 of the egg whites into the batter. Once combined fold in the remaining egg whites. Gently fold in the pistachios.
Fill each muffin tin with 1/4 cup batter. Bake for 20 - 22 minutes, a toothpick inserted into the center should come out clean.
Allow to cool completely on a rack.
Chocolate Buttercream
(Adapted from Ina Garten)
3 ounces semisweet chocolate, coarsely chopped
1 stick (1/2 cup) unsalted butter, at room temperature
1 large egg yolk
1/2 teaspoon pure vanilla extract
1/2 cup confectioners’ sugar, sifted
In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature.
In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the confectioners’ sugar, about 1 minute. Slowly beat the cooled chocolate into the butter mixture until just combined.
