These brightly colored cupcakes are very simple to make—a food processor handles all the mixing. You’ll find slivered pistachios at specialty stores or online retailers; you may substitute chopped pistachios instead.

　　

Ingredients

makes 15 standard or 36 mini

　　Nonstick cooking spray

　　1 cup unsalted shelled pistachios

　　1 1/2 cups sugar

　　1 teaspoon salt

　　1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces

　　2 teaspoons pure vanilla extract

　　4 large eggs

　　1 cup all-purpose flour

　　1 to 2 containers (6 ounces each) fresh raspberries

　　1/4 cup slivered or chopped pistachios, for sprinkling

　　

Step 1

Preheat oven to 375°F. Line standard or mini muffin tins with paper liners; coat liners with cooking spray. In a food processor, finely grind shelled pistachios with the sugar and salt. Add butter, vanilla, and eggs; process until smooth. Add flour; pulse until just moistened and combined (do not overmix).

　　

Step 2

Divide batter evenly among lined cups, filling each three-quarters full. Drop raspberries into batter (4 to 6 per standard tea cake; 2 per mini) and sprinkle with slivered pistachios. Bake, rotating tins halfway through, until golden brown, about 28 minutes for standard cupcakes, 14 for minis. Transfer tins to wire racks to cool. Serve warm or at room temperature. Cakes can be stored up to 2 days at room temperature in airtight containers.

　　Martha Stewart's Cupcakes