Pistachio cupcakes

Pistachio cupcakes

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(29 ratings)

Prep: 25 mins Cook: 25 mins

Easy

Makes 12
Turn any gathering into a special occasion with these glamorous cupcakes for grown-ups

Nutrition and extra info

  • Can be frozen un-iced

Nutrition: per serving

  • kcal326
  • fat16g
  • saturates7g
  • carbs45g
  • sugars36g
  • fibre0g
  • protein4g
  • salt0.34g
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Ingredients

  • 100g pistachios
  • 140g golden caster sugar
  • 140g butter, very soft
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g self-raising flour
  • 5 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • edible glitter, to decorate

For the icing

  • 250g icing sugar, sifted
  • mint green food colouring

Method

  1. Heat oven to 160C/140C fan/gas 3 and line a 12-hole muffin tin with cases. Put 85g pistachios into a food processor with about half the sugar, then whizz until very finely chopped. Tip into a large mixing bowl with the remaining sugar, butter, eggs, flour and milk and beat until smooth. Divide between cases, then bake on a low shelf for 22-25 mins until a skewer poked in comes out clean. Cool on a wire rack.

  2. For the icing, mix just enough water into the icing sugar to get a very thick but still runny icing – just add 1 tbsp of water at a time. Stir in enough food colouring to give a pretty, pale green colour. If any cakes poke above the top of the cases, trim with a small knife, or scoop out with a teaspoon – being very careful not to release any of the case from the sides of the cake. Put a generous spoonful of icing on each cake and let it gently spread to cover. Chop the remaining pistachios and scatter these over with a pinch of edible glitter. Set, then serve.

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Comments (25)

pimlicoman's picture
5

Excellent recipe. Following another comment about the all in one method I also added one teaspoon of baking powder to help things along. Made 12 very light and very tasty cupcakes. Used a different topping as I wanted to try out a new piping method. Will definitely be making these again.

aliceeats's picture
5

Followed the recipe exactly and these turned out brilliantly! I also made 14 from the mixture (probably could have been 12 if I'd been a bit more generous), I kept the pistachios in the mixture quite chunky which was nice. The amount of icing in the recipe wasn't enough, so I had to make more, but that was fine. They are easy to decorate and look neat and professional for someone who isn't great at icing, like me! I highly recommend them.

parttimebaker's picture
0

I tried making this, followed the recipe to a T, these were horrible! I was really looking forward to it based on the reviews and don't know what I did wrong. They didn't rise and tasted awful and dense. Should try and get some Jel-O from US instead perhaps.

felilymummy's picture

Used buttercream icing instead and also worked beautifully. Gorgeous recipe made for my mums birthday. Thank you.

exchoc's picture
5

Mixture made me 14, they were light and fluffy and very tasty. For a healthier option I used half wholemeal and half regular self-raising flour and the cupcakes still rose perfectly. They took 25+ minutes to cook for me. I had a cupcake tray but put cake cases inside it still, when cooked and taken out of this cupcake case there were oils that had seeped though the cupcake cases. Will be baking these again.

nehalmc's picture

This was great! Didn't use icing sugar. Instead whipped some cream, with a bit of sugar and ground cardomom + saffron to top the cakes. It was exceptional!

alinabake's picture
5

OMG. I've never ever made decent cupcakes. They turn our heavy like cement or burn on top and raw in middle or just too damp. But this recipe was AMAZING. I couldn't be bothered shelling 100g of pistachios so I used 40g and topped up with ground almonds. Used golden caster sugar but didn't have enough so added light brown sugar to make up the rest. I warmed the milk before adding and added one teaspoon of baking powder as it was all-in-one method. Baked on bottom shelf at 160 and after 25 mins they came out perfect. They were light and fluffy. The taste is divine and I just melted white choc on top with a pistachio. Thank you for a brilliant recipe!!!

niddlynoo's picture
4

Loved this recipe. I made mini muffins instead of cupcakes, 1 batch made 48! I also topped with vanilla buttercream. Very very tasty, everyone loved them!

ilaria72's picture
2

It was a complete disaster! Muffins turned out gooey, icying was runny, i still ask myself where did i go wrong.

fiona100's picture
5

I used gluten free flour and 1tsp gluten free baking powder. I altered the method choosing to cream the sugar/ pistachio and butter, beating in the egg, folding in the flour and stirring in the milk. I also baked in a 20cm square tin, makes 16 squares of lovely light cake. Yum.

jadelucywatson's picture
5

Gorgeous. Made them in mini size, baked for 13-14 minutes on the middle shelf at 180C. Same quantities for this recipe made 18 mini cakes. I find that that people much prefer eating mini cakes - especially the girls at work! Half a cake is half the calories ;) Turned out lovely and the light green icing looked beautiful with half a pistachio perched on top. Tasted lovely and everyone wanted more. Would definitely recommend. This one is going in the binder!

sweettreats2011's picture
5

Moist, light and with a lovely flavour. Have been asked to make an 8" version instead of the cupcakes ~ hope it comes out the same.

lisaphilly's picture

Mixture only made 9 for me, might need smaller cupcake trays!

kazzac's picture
5

Lovely little cupcakes - light and with a subtle flavour. I used cream cheese icing and they were yummy. The cooking time was slightly longer than specified - mine needed an extra five minutes in the oven. One I'll make again.

lorriloo's picture
5

Beautiful, the mix probably could have made another 3 or 4 but they are lovely light and very moist. My oven is a little temperamental so left them in for another 10 minutes until they were golden.

For the icing I had to make more as there just wasn't enough! Will definitely be making these again.

fharris's picture
4

Hi, I made these at the weekend. They tasted great, but when they came out of the oven they shrunk and came away from the sides of the cases so I couldn't ice them properly! Does anyone have a solution for this please?

Thanks

karinegam's picture
4

I liked the idea of this recipe but for the icing I used whipped double cream with a little bit of icing sugar and a drop of vanilla. The result was delicious!

carolineyvette's picture
5

These were gorgeous and so easy to make - rose well and looked really professional when finished. The pistachio flavour is very subtle, more just a really moist and light cupcake.

littlemisspoog's picture
3

Yum yum. Made them with white caster sugar and they turned out grand - very light and moist - with a lovely pistachio flavour.

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Questions (1)

shazibap's picture
5

Has anyone made a cake using this mix? Im going to try tonight for my mums birthday but just wondering if anyone has tried it?

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