Pastry by Saloni

For Mini Pistachio Cakes
8 Start by preheating your oven to 350°F (175°C). Grease a cupcake pan with non stick baking spray or brush cooking oil to prevent sticking.
9 If you're using whole, unsalted and unroasted pistachios, blend them with 2 tbsp of sugar in a food processor until they resemble fine pistachio flour. 
17 In a large bowl, combine the room temperature milk and lemon juice and let it sit for 5 minutes to curdle.
12 Once the mixture has curdled, add the sugar, vanilla extract, and olive oil, whisking until the sugar dissolves completely.
16 Add pistachio powder to the liquid ingredients and give it a good mix.
10 Sift in the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Mix the dry ingredients into the wet mixture until everything is well combined. 
11 The batter should be smooth and free of lumps. Pour the batter into your prepared cupcake pan. Fill about 3/4 full for each cavity. If you are using a large muffin pan like me then fill the cavity only half full. 
13 Place the pan in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
14 Once baked, remove the pan from the oven and allow it to cool completely in the pan before removing so that they don't break.
For Chocolate Fudge Glaze
1 In a small saucepan, combine the whipping cream, dark chocolate, and butter.Warm gently over low to medium heat, stirring constantly until everything is melted and smooth. Alternatively you can also add everything in a bowl and melt it in the microwave.
2 Do not let it boil,  just heat until fully combined and glossy. Remove from heat and whisk in the sifted cocoa powder, vanilla extract, and sifted powdered sugar until smooth and well blended.
3 Strain it into a bowl for a silky texture, then press plastic wrap directly onto the surface. Let it cool and thicken for 30 minutes to a pouring consistency. (don't let it set too firm). 
15 If it sets firm then you can microwave for 7-10 seconds or less and stir to make it smooth.
4 Pour it evenly over the cooled pistachio cakes using a spoon. Ensure it is smooth and covers the entire cake with a little drip around the edges for a beautiful finish.
5 Decorate individual pistachio cakes with chopped pistachios.
6 Store it in an air tight container for up to 3 days at room temperature or 7 days in the fridge.