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Pistachio cupcakes

Pistachio cupcakes

A star rating of 4.5 out of 5.42 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12

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

  • Freezable (Can be frozen un-iced)
Nutrition: per serving
HighlightNutrientUnit
kcal326
fat16g
saturates7g
carbs45g
sugars36g
fibre0g
protein4g
low insalt0.34g
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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

Method

  • STEP 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.

  • STEP 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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Overall rating

A star rating of 4.5 out of 5.42 ratings
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