Name: Pistachio cupcakes
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Makes 12
Cuisine: British
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

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Pistachio cupcakes

Pistachio cupcakes

Sarah Cook

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Makes 12

Easy

Prep: 25 mins

Cook: 25 mins

A star rating of 4.4 out of 5.45 ratingsRate

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

Freezable (Can be frozen un-iced)

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal326
fat16g
saturates7g
carbs45g
sugars36g
fibre0g
protein4g
salt0.34g

low

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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A star rating of 4.4 out of 5.45 ratings

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