Pistachio cupcakes

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• misskirstyw

  17 April 2010

  misskirstyw rated and commented on this recipe

  

  made used regular white caster sugar instead of golden, but they came out just lovely - a lovely moist cupcake.

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• Karen Whelton

  17 April 2010

  Karen Whelton rated and commented on this recipe

  

  I love these cakes, so easy to make and taste great with a nice cup of coffee.

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• Fiona Mathers

  05 May 2010

  Fiona Mathers rated and commented on this recipe

  

  Lovely recipe. The pistachios were an unusual flavour and enjoyed by everyone - gone in minutes!!

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• Sarah's Recipes

  10 May 2010

  Sarah's Recipes rated and commented on this recipe

  

  made for a friend's tea party, they were lovely and light. Will definitely make again.

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• Kim

  29 May 2010

  Kim rated and commented on this recipe

  

  Made with Gluten free Flour and Gluten Free Baking Powder, and Vegetable margarine. I am not for one minute suggesting that margarine is better than butter, but if you do have a problem with dairy honestly you can not go wrong. Icing is very sweet which matches the cakes perfectly as the cakes on their own are not sweet enough. Ran out of pistachios the second time I made them and made up with unsalted cashews. Still lovely. Again three teenagers and husband who have no dietary requirements ate the lot.

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• mariades

  10 June 2010

  mariades rated this recipe

  

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• Beth

  29 June 2010

  Beth rated this recipe

  

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• LittleMissPoog

  05 July 2010

  LittleMissPoog rated and commented on this recipe

  

  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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• Caz

  17 August 2010

  Caz rated and commented on this recipe

  

  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.

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• karinegam

  14 March 2011

  karinegam rated and commented on this recipe

  

  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!

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• fi

  14 March 2011

  fi commented on this recipe

  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

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• fi

  14 March 2011

  fi rated this recipe

  

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• Erin

  19 March 2011

  Erin rated this recipe

  

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• Lorriloo

  13 April 2011

  Lorriloo rated and commented on this recipe

  

  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.

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• Essexclarkey

  01 May 2011

  Essexclarkey rated this recipe

  

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• KazzaC

  24 July 2011

  KazzaC rated and commented on this recipe

  

  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.

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• lisaphilly

  31 July 2011

  lisaphilly commented on this recipe

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

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• Rosie

  25 October 2011

  Rosie rated and commented on this recipe

  

  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.

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• JadeLucyWatson

  27 January 2012

  JadeLucyWatson rated and commented on this recipe

  

  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!

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• Foooood

  29 January 2012

  Foooood rated and commented on this recipe

  

  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.

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Ingredients

• 100g pistachios
• 140g golden caster sugar
• 140g butter , very soft
• 2 eggs
• 140g self-raising flour
• 5 tbsp milk
• edible glitter , to decorate

FOR THE ICING

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

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Difficulty and servings

Makes 12

Preparation and cooking times

Prep 25 mins

Cook 25 mins

Can be frozen un-iced

Ingredients

• 100g pistachios
• 140g golden caster sugar
• 140g butter , very soft
• 2 eggs
• 140g self-raising flour
• 5 tbsp milk
• edible glitter , to decorate

FOR THE ICING

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

Per serving

326 kcalories, protein 4.0g, carbohydrate 45.0g, fat 16.0 g, saturated fat 7.0g, fibre 0.0g, sugar 36.0g, salt 0.34 g

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