Name: Lemon and pistachio cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 12 cupcake cases; 3/4 cup castor sugar; 60 g butter room temperature; 1 Tbs lemon zest only; 1 eggs large; 70 g pistachios shelled; 1 cup flour; 2 tsp Baking powder; salt fine; 50 ml lemon juice fresh; 100 ml milk; 60 g butter room temperature; 2 cup icing sugar; 1/4 tsp vanilla extract; 2 Tbs lemon juice fresh; 1-2 Tbs milk; 30 g pistachios shelled

Recipe Disclaimer

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Ingredients (17)

CUPCAKES:

12	cupcake cases
3/4 cup	castor sugar
60 g	butter — room temperature
1 Tbs	lemon — zest only
1	eggs — large
70 g	pistachios — shelled
1 cup	flour
2 tsp	Baking powder
	salt — fine
50 ml	lemon juice — fresh
100 ml	milk

ICING:

60 g	butter — room temperature
2 cup	icing sugar
1/4 tsp	vanilla — extract
2 Tbs	lemon juice — fresh
1-2 Tbs	milk
30 g	pistachios — shelled

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Method:

Preheat your oven to 180°C.

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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