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Pistachio Cupcakes

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I am submitting this because someone has asked me to. xx

I am submitting this because someone has asked me to. xx

Ingredients

Serves: 12

Metric Cups

For the Cupcakes

  • 45 grams pistachios
  • 115 grams butter (room temperature)
  • 115 grams caster sugar
  • 2 eggs
  • 100 grams self-raising flour
  • 2 tablespoons milk

For the Decoration

  • 1 egg white
  • 185 grams icing sugar
  • ¼ teaspoon lemon juice
  • green food colouring
  • pink paper roses (or sugar flowers or other decorations of your choice)

For the Cupcakes

  • 1⅗ ounces pistachios
  • 4 ounces butter (room temperature)
  • 4 ounces superfine sugar
  • 2 eggs
  • 3½ ounces self-raising flour
  • 2 tablespoons milk

For the Decoration

  • 1 egg white
  • 6½ ounces confectioners' sugar
  • ¼ teaspoon lemon juice
  • green food colouring
  • pink paper roses (or sugar flowers or other decorations of your choice)

Method

Pistachio Cupcakes is a community recipe submitted by Wundalauz and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 180oC (350oF) Gas 4 and line muffin tin with the paper cases
  • Put the pistachio nuts in a food processor and process until finely ground. Set aside.
  • Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time. Stir in the ground nuts, then sift the flour into the mixture and fold in. Stir in the milk and spoon the mixture into the paper cases.
  • Bake for about 18 minutes until risen and golden and a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
  • To decorate, put the egg white in a bowl and gradually sift over the icing sugar, beating in as you go until thick and glossy, then beat in the lemon juice. The icing should be thick but spoonable. Add a few drops of food colouring to the icing and beat to make a pale pistachio green icing.
  • Spoon on top of the cakes and top each one with your chosen decorations. Leave to set before serving.
  • Preheat the oven to 180oC (350oF) Gas 4 and line muffin tin with the paper cases
  • Put the pistachio nuts in a food processor and process until finely ground. Set aside.
  • Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time. Stir in the ground nuts, then sift the flour into the mixture and fold in. Stir in the milk and spoon the mixture into the paper cases.
  • Bake for about 18 minutes until risen and golden and a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
  • To decorate, put the egg white in a bowl and gradually sift over the confectioners' sugar, beating in as you go until thick and glossy, then beat in the lemon juice. The icing should be thick but spoonable. Add a few drops of food colouring to the icing and beat to make a pale pistachio green icing.
  • Spoon on top of the cakes and top each one with your chosen decorations. Leave to set before serving.
  • Additional Information

    When I did these, I found there could be more pistachios, so i would double the amount, so 90g. I added half a teaspoon of baking powder to the mixture, to ensure they were beautifully risen. Also, the icing needs a touch more lemon juice, so i would increase that to half a teaspoon and the icing sugar to 200g.

    When I did these, I found there could be more pistachios, so i would double the amount, so 90g. I added half a teaspoon of baking powder to the mixture, to ensure they were beautifully risen. Also, the icing needs a touch more lemon juice, so i would increase that to half a teaspoon and the icing sugar to 200g.

    Tell us what you think