Pistachio cupcakes

Pistachio cupcakes

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(25 ratings)

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Cooking time

Prep: 25 mins Cook: 25 mins

Skill level

Easy

Servings

Makes 12

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

Nutrition and extra info

Additional info

  • Can be frozen un-iced
Nutrition info

Nutrition per serving

kcalories
326
protein
4g
carbs
45g
fat
16g
saturates
7g
fibre
0g
sugar
36g
salt
0.34g

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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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.

Recipe from Good Food magazine, May 2010

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Comments

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

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

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