Pistachio Cream Cupcakes

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Pistachio Cream Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
532
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie532 kcal(25 %)
Protein7.65 g(8 %)
Fat37.21 g(32 %)
Carbohydrates45.23 g(30 %)
Sugar added28.3 g(113 %)
Roughage2.38 g(8 %)
Vitamin A254.73 mg(31,841 %)
Vitamin D0.43 μg(2 %)
Vitamin E2.08 mg(17 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.18 mg(16 %)
Niacin2.43 mg(20 %)
Vitamin B₆0.27 mg(19 %)
Folate45.28 μg(15 %)
Pantothenic acid0.24 mg(4 %)
Biotin0.28 μg(1 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C0.69 mg(1 %)
Potassium266.6 mg(7 %)
Calcium85.17 mg(9 %)
Magnesium29.01 mg(10 %)
Iron1.56 mg(10 %)
Iodine11.75 μg(6 %)
Zinc0.68 mg(9 %)
Saturated fatty acids17.57 g
Cholesterol97.79 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
1 cup
chopped Pistachio
cup
superfine caster sugar
cup
2
1 ¼ cups
5 tablespoons
For the pistachio icing
1 cup
1 ¾ cups
1 ¼ cups
ground Pistachio
3 teaspoons
To decorate

Preparation steps

1.
For the cupcakes: heat the oven to 170°C (150° fan) 325°F gas 3. Place paper cases in a 12 hole bun tin.
2.
Beat together all the cake ingredients in a mixing bowl until smooth.
3.
Spoon into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
4.
For the pistachio icing: beat the butter until soft and creamy. Sift in the icing sugar and beat until smooth.
5.
Beat in the pistachios, milk and colouring until blended.
6.
Spoon into a piping bag and pipe on top of the cakes. Decorate with sugar sprinkles.