Pistachio Cream Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 1 cup chopped Pistachio
- ⅔ cup superfine caster sugar
- ⅔ cup butter
- 2 eggs
- 1 ¼ cups self-rising flour (sifted)
- 5 Tbsps milk
- For the pistachio icing
- 1 cup unsalted butter
- 1 ¾ cups powdered sugar
- 1 ¼ cups ground Pistachio
- 3 tsps milk
- green Food coloring
- To decorate
- colored sugar sprinkles
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.
