Pistachio cupcakes

Pistachio cupcakes

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(30 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, questions and tips

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niddlynoo
15th Jun, 2012
4.05
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
19th Apr, 2012
2.05
It was a complete disaster! Muffins turned out gooey, icying was runny, i still ask myself where did i go wrong.
Mollie Crockett's picture
Mollie Crockett
11th Jan, 2017
2.55
I shouldnt shouldn't worry the same thing happened to me
fiona100
29th Jan, 2012
5.05
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
27th Jan, 2012
5.05
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
25th Oct, 2011
5.05
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
31st Jul, 2011
Mixture only made 9 for me, might need smaller cupcake trays!
kazzac
24th Jul, 2011
5.05
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
13th Apr, 2011
5.05
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
14th Mar, 2011
4.05
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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