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Pistachio and raspberry cream cheese topping Recipe

Ingredients for people

  • Cream cheese : 200 g
  • Icing sugar : 50 g
  • Fresh raspberries : 100 g
  • Raspberry jam : 50 g
  • Pistachio paste : 30 g
Method
  • 1

    Sift the icing sugar. Place all the ingredients, except the fresh raspberries into a bowl.
    Beat together until smooth and creamy. Then place in a piping bag with a nozzle.
    Pipe onto cupcakes and top with fresh raspberries.

Chef's tip

«Instead of raspberries use blackberries if they are in season.»

Velvety smooth cream cheese topping, flavoured with pistachios and fresh raspberries.

Rate this recipe :

(10 votes)

  • Preparation  15mins
  • Cooking time  0h
  • Rest time  0h

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