Lemon and pistachio cupcakes

12 servings Prep: 30 mins, Cooking: 15 mins

By Food24 October 22 2015
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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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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


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