Sunday, November 24, 2013

Lemon and Pistachio Cupcakes





























Recipe:

Ingredients: (makes 16)

3 large eggs (about 64 -65 g each with shell)
225 g butter , room temperature
220 g  caster sugar
1/2 cup milk
230 g self-raising flour, sifted
1 teaspoon vanilla extract
1/2 cup pistachio nuts, coarsely chopped
juice of 1/4 a lemon
zest of  half lemon

Topping:
155 g icing sugar, sifted
225 g  butter, room temperature
1/2 cup pistachio

Method:
1. Preheat the oven to 170 deg C. Line cupcake pan with cupcake papers.
2.  In a mixing bowl, beat sugar and butter till light and fluffy.  Add in eggs one at a time. Beat well  before each addition.
3. Add milk, flour and vanilla, and stir  to combine.  Add pistachio nuts, lemon juice and zest, and combine.
4.  Divide the mixture evenly between the cake papers  Bake for 18 - 20 minutes until risen and firm to touch.  Allow to cool for few minutes and then transfer to a wire rack.  Allow to cool fully before icing.

Topping:
1.  Meanwhile, combine icing sugar and butter,  beat till light and fluffy.  Add lemon zest and pistachio nuts and mix through.  Spoon onto cupcakes in large, loose dollops.

4 comments:

  1. Hi Veronica! your lemon pistachio cupcakes must be delicious. I loved the flavour of pistachios. Must try this. Thanks for sharing.

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    Replies
    1. The cake is fluffy and moist, and goes well with pistachios.

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  2. very special combination! i would like to try once~ :)

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    Replies
    1. Haha.., give it a try. Hope to hear from you soon.

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