Delicious sweets often create nostalgic childhood memories. As a child, my favourite ice cream was the pistachio flavoured ice cream. Eating this incredible pistachio cupcakes reminds me of those fantastic days. Making this beautiful cupcake at home makes you feel like a kid with the keys to patisserie. You can open the door to your source of temptation any time you wish. You do not have to become a master pastry chef to delight your family and friends with this little wonder. Once you are skilled enough to bake your own pistachio cupcake recipe from scratch, why not to share your sweet creation with others? What a temptation, so why not to start this lovely pistachio cupcake recipe right now ?
For the cupcakes
55 grams pistachios shelled and crushed
120 grams butter (room temperature)
120 grams caster sugar
145 grams self-rising flour
2 tablespoons milk
1 teaspoon vanilla extract
For the topping
165g shelled and crushed pistachio nuts for decoration
175 grams butter
165 grams icing sugar
2 teaspoons milk
Preheat the oven to 180 C and line muffin tin with the silicone or paper cake cases. Beat the butter and sugar together until smooth and feathery. Beat in the eggs, one by one. Mix in the milk, flour and vanilla extract. Stir in the crushed pistachios. Divide mixture between the case, filling them about 2/3 full. Bake for 15-20 minutes until risen and squashy to the feel. Leave to chill totally. To decorate put the pistachio nuts in a food processor and process until finely ground. Beat the butter until soft and creamy and whisking at a low speed gradually mix in the icing sugar, pistachios and milk until smooth.
Decorating cupcakes is not just about icing. Put the icing into a piping bag fitted with a large star-shaped nozzle. Roasted pistachios are the secret component to this great treat.
Top with crushed and roasted pistachio nuts. Enjoy 🙂