Pistachio-Raspberry Cupcakes

Makes 1 dozen

1 cup whole, unsalted, shelled pistachios + 1/4 cup chopped pistachios
1.5 cups sugar
1/4 tsp salt
4 oz (1 stick) unsalted butter, room temp
2 tsp vanilla extract
4 eggs
1 cup all-purpose flour
2 cups fresh raspberries

1. Preheat oven to 375 F and line your cupcake molds with paper liners.

2. Grind the whole pistachios, sugar and salt in a food processor until finely ground.

3. Add softened butter, vanilla and eggs and mix till smooth. Fold in the flour till just combined.

4. Divide batter among cupcake molds, filling each halfway. Sprinkle with raspberries and chopped pistachios. Bake until firm - about 25 mins. Cool on a wire rack, then serve to your adoring public.