Pistachio Cupcake Recipe

If you regularly follow my blog, you will know that a couple of months ago, me and my boyfriend Laurence went to Rome for a weekend get away (https://hellobiglittleworld.wordpress.com/2014/10/23/rome-italy/).

It was an amazing trip full of visits to lovely restaurants and cafes, it was hard to not get inspired by the food we ate. As I’m a big lover of baking, one place in particular was the Made Bakery down Via Dei Coronari near to the Pantheon, they had some amazing cakes and deserts in this place and we went in and had a pistachio cupcake to share. It was AMAZING, the pistachio gave the cupcake this very subtle savory flavor which with the taste of the sugary frosting worked extremely well. It may also have been that I only had half the cupcake but it was the perfect amount of sugar and I knew I just had to make something similar when I got home.

So last week I searched Pinterest like crazy to see if there were any pistachio cupcake recipes I could steal, and I was shocked that there wasn’t much at all. One thing I really don’t like with recipes on Pinterest is that a lot of them are using boxed cake mix which I’m not that keen on, I feel like I’m cheating!

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INGREDIENTS

For the cupcakes

  • 45 grams pistachios
  • 115 grams butter (room temperature)
  • 115 grams caster sugar
  • 2 eggs
  • 100 grams self-raising flour
  • 2 tablespoons milk

For the icing

  • 140g softened butter
  • 280g icing sugar
  • 1-2 tbsp milk
  • few drops of green food colouring (enough to make the icing a pale green)
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