Pistachio Cupcakes

Pistachio Cupcakes or Fairycakes


Makes 12


What do we need:

125 gr softened butter
125 gr caster sugar
2 eggs
150 gr self-raising flour
3 tablespoons milk
1 teaspoon vanilla extract
50 gr pistachio nuts, shelled
and crushed

For the topping:

175 gr pistachio nuts, shelled
plus extra, crushed to decorate
200 gr butter
175 gr icing sugar
2 teaspoons milk



1. Preheat your oven to 180C. Put 12 cases in your muffin tin. Beat together the butter and sugar until pale and fluffy. Beat in the eggs, one at a  time. Mix in the flour, milk and vanilla extract. Gently stit in the crushed pistachio nuts.

2. Divide the mixture between the cases, filling them about two-thirds full. I always use an ice cream scooper. Bake for 15-20 minutes until risen and springy to the touch. Leave to cool completely on your wire rack.

3. For the topping, process the pistachio nuts in a blender or food processor until very finely ground. Whisk the butter until soft and creamy. Whisking at a low speed, gradually beat in the icing sugar, pistachios and milk until smooth.

4. Pipe the icing in swirls onto the tops using a piping bag fitted with a large star-shaped nozzle. Decorate with crushed pistachios nuts. If you have a lost bit of nut in your piping nozzle, try to get it out with a toothpick.



                                                            "Enjoy"