Pistachio Buttercream Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
24
- For the cupcakes
- ½ cup chopped Pistachio (scant)
- 0.333 cup caster sugar
- 0.333 cup butter (softened)
- 1 egg
- 0.333 cup self-rising flour
- 2 Tbsps milk
- For the topping
- ½ cup unsalted butter
- 1 ½ cups powdered sugar
- 1 pinch salt
- 2 tsps vanilla extract
- 1 Tbsp cream (18% fat)
- To decorate
- chopped Pistachio
- Chocolate decoration (discs)
Preparation steps
1.
For the cupcakes: heat the oven to 160°C (140° fan) 325°F gas 3. Place paper cases in 24 mini muffin tins.
2.
Put all the cake ingredients into a mixing bowl and whisk until smooth.
3.
Spoon into the paper cases and bake for 10-15 minutes, until springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
4.
For the topping: beat the butter until creamy. Add 150g icing sugar and beat until the butter has absorbed the sugar.
5.
Beat in the salt, vanilla and 1 tablespoon cream until thick and creamy. If too stiff, add more cream. If too loose, add more sugar.
6.
Spoon into a piping bag and pipe a whirl on each cake.
7.
Sprinkle with pistachios and decorate with a chocolate pistachio disc.
