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

    butt-err

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

  • 2 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)

maverick76's picture
5

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.

kaloob's picture
5

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

fionamathers's picture
4

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

kefishfinder's picture
5

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

misskirstyw's picture
4

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

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