Pistachio Cupcakes
These pistachio cupcakes are a delightful treat with a beautiful mint green icing and a sprinkle of edible glitter. The combination of nutty pistachios, sweet golden sugar, and a fluffy cake base make these cupcakes an irresistible and eye-catching dessert option.
— Constant Cookbook
Ingredients
- 100g pistachios
- 140g golden caster sugar
- 140g butter , very soft
- 2 eggs
- 140g self-raising flour
- 5 tbsp milk
- edible glitter , to decorate
- 250g icing sugar , sifted
- mint green food colouring
Instructions
- 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.
- 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.
Cook Time
25M
Prep Time
PT25M
Yield
Makes 12
Nutrition
- Calories: 326 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 45 grams carbohydrates
- Sugar Content: 36 grams sugar
- Protein Content: 4 grams protein
- Sodium Content: 0.34 milligram of sodium
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