Pistachio Cupcakes

Easy Food Recipes and Cooking - Pistachio Cupcakes

Pistachio Cupcakes

Makes 12
100g pistachios
140g golden caster sugar
140g butter, very soft
2 eggs
140g self-raising flour
5 tbsp milk
Edible glitter, to decorate

250g icing sugar, sifted
Mint green food colouring

Heat oven to 160C/140C fan and line a 12-hole muffin tin with cases. Put 85g pistachios into a food processor with about half the sugar, then whizz until very finely chopped. Tip into a large mixing bowl with  the remaining sugar, butter, eggs, flour and milk and beat until smooth. Divide between cases, then bake on a  low shelf for 22-25 mins until a skewer poked in comes out clean. Cool on a wire rack.

For the icing, mix just enough water into the icing sugar to get a very thick but still runny icing – just add 1  tbsp of water at a time. Stir in enough food colouring to give a pretty, pale green colour. If any cakes poke  above the top of the cases, trim with a small knife, or scoop out with a teaspoon – being very careful not to  release any of the case from the sides of the cake. Put a generous spoonful of icing on each cake and let it  gently spread to cover. Chop the remaining pistachios and scatter these over with a pinch of edible glitter. Set, then serve.