Citrus Buttercream Cakes
- For the cupcakes
- 1 ½ cups self-rising flour (sifted)
- ¾ cup superfine caster sugar
- 2 unwaxed lemons (finely grated zest)
- 1 Tbsp chopped Pistachio
- 3 eggs
- ½ cup plain Yogurt
- ¾ cup butter (melted and cooled)
- For the lemon cream
- 1 cup unsalted butter
- 3 ½ cups powdered sugar
- 1 lemon (juice)
- yellow Food coloring
- To decorate
- ½ cup chopped Pistachio
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Mix together the flour, sugar, lemon zest and pistachios in a mixing bowl.
Beat the eggs into the yoghurt, then pour into the dry ingredients with the melted butter. Beat until smooth.
Spoon into the paper cases and bake for about 20 minutes. Test to see if they are done by inserting a skewer or cocktail stick - it should come out clean. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
For the lemon cream: beat the butter until very soft. Gradually sift in the icing sugar, beating until smooth. Add the lemon juice, slowly, beating constantly until blended. Stir in the food colouring.
Spoon into a piping bag and pipe a generous whirl on the cakes. Sprinkle with pistachios.