Pistachio Cupcakes with Vanilla Frosting and Confit

Cake batter preparation:

1. Beat cream cheese, sugar, and pistachio paste in a mixer using a spatula until smooth and creamy.

2. Gradually add the eggs, mixing thoroughly after each addition.

3. Add kefir and mix again until the batter is smooth.

4. Fold in the flour with baking powder and knead into a soft, uniform batter.

5. Pipe the batter into cupcake molds using a pastry bag.

6. Bake at 170°C for 15–20 minutes.

Frosting:

1. Beat all ingredients in a food processor until smooth and silky.

2. Pipe the frosting onto the cupcakes using a round tip.

3. Make a small well in the center and fill it with confit.

Chef’s tip: To maintain structure and stability, cream cheese is best whipped in a food processor rather than a mixer.