Pistachio Buttercream Cakes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup butter (softened)
- ½ cup light brown sugar
- ¾ cup self-rising flour
- ¼ cup cocoa powder
- 1 pinch Baking powder
- 2 eggs
- For the pistachio creme
- 1 cup unsalted butter
- 1 ¾ cups powdered sugar
- 1 ¼ cups ground Pistachio
- 3 tsps milk
- green Food coloring
- To decorate
- 12 Pistachio
Preparation steps
1.
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place 12 paper cases in a 12 hole bun tin.
2.
Whisk together the butter, sugar, flour, cocoa, baking powder and eggs until smooth and blended.
3.
Spoon into the paper cases and bake for 15 minutes until well risen and firm to the touch. Place on a wire rack and leave to cool completely.
4.
For the pistachio creme: beat the butter until soft and creamy. Sift in the icing sugar and beat until smooth.
5.
Beat in the pistachios, milk and colouring.
6.
Spread the creme onto the cakes and top each with a pistachio.
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