Lemon and pistachio cupcakes

Enjoy the beginning of Spring with a delicious cupcake!
 
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Recipe from: 22 October 2015
Preparation time: 30 min
Cooking time: 15 min
 
 

Ingredients

 
  • 12
    cupcake cases
  • 3/4
    cup
    castor sugar
  • 60
    g
    butter - room temprature
  • 1
    Tbs
    lemon zest - finely granted (about 1 lemon)
  • 1
    large egg
  • 70
    g
    pistachios - shelled
  • 1
    cup
    flour
  • 2
    Tbs
    backing powder
  • pinch of fine salt
  • 50
    ml
    fresh lemon juice
  • 100
    ml
    milk
  • 60
    g
    butter - room temperature (icing)
  • 2
    cup
    icing sugar ( icing)
  • 1/4
    tsp
    vanilla extract (icing)
  • 2
    Tbs
    fresh lemon juice (icing)
  • 1-2
    Tbs
    milk (icing)
  • 30
    g
    pistachios - shelled (icing)
Servings: Change Serving
 
 

Method

 

Preheat your oven to 180°C and place the cupcake cases in a muffin tray.

Cream the castor sugar and butter together until combined and pale. Add the lemon zest and egg and mix everything together.

Use a food processor to grind the pistachios finely. Sift the flour, baking powder and salt into the sugar mixture, add the chopped pistachios and mix. Add the lemon juice and milk and mix until just combined.

Divide the mixture between the cupcake cases and pop the tray in the oven. Bake for 15 minutes or until an inserted skewer comes out clean. Allow to cool.

To make the icing: Place the butter in a bowl and beat until soft and pale. Sift in the icing sugar. Add the vanilla extract and lemon juice and mix, scraping down the sides of the bowl, until the mixture comes together. Add enough milk to give the icing a spreading consistency.

Pipe or spread the icing onto the cold cupcakes. Chop the pistachios
up finely and sprinkle over the cupcakes.



Recipe reprinted with permission of Cupcakes & Couscous. To see more recipes, please click here.

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Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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