Name: Lemon and pistachio cupcakes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 12 cupcake cases; 3/4 cup castor sugar; 60 g butter at room temperature; 1 lemon zest only; 1 eggs large; 70 g pistachio nuts, shelled; 1 cup flour; 2 Baking powder; salt fine; 50 ml lemon juice fresh; 100 ml milk; 60 g butter at room temperature; 2 cup icing sugar; 1/4 tsp vanilla extract; 2 lemon juice; 1-2 milk; 30 g pistachio nuts, shelled

Recipe Disclaimer

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Ingredients (17)

12	cupcake cases
3/4 cup	castor sugar
60 g	butter — at room temperature
1	lemon — zest only
1	eggs — large
70 g	pistachio nuts, shelled
1 cup	flour
2	Baking powder
	salt — fine
50 ml	lemon juice — fresh
100 ml	milk
60 g	butter — at room temperature
2 cup	icing sugar
1/4 tsp	vanilla — extract
2	lemon juice
1-2	milk
30 g	pistachio nuts, shelled

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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 and Couscous