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!
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)
- Preheat the oven to 180oC (350oF) Gas 4 and line muffin tin with the paper cases
- Put the pistachio nuts in a food processor and process until finely ground. Set aside.
- Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time. Stir in the ground nuts, then sift the flour into the mixture and fold in. Stir in the milk and spoon the mixture into the paper cases.
- Bake for about 18 minutes until risen and golden and a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
- For the butter cream icing, beat the butter in a large bowl until soft and fluffy. Add half of the icing sugar and beat until smooth and combined.
- Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Add the additional tablespoon of milk if needed.
- Stir in the food coloring until well combined and colored.
- Pipe the frosting onto the cooled cupcakes and place a pistachio in it’s shell on the top for decoration.
This was the first time making these cupcakes which is why I didn’t do a video of how to make them incase they didn’t work well! However they did work extremely well and tasted just like the ones in Rome (okay maybe not as good, but they were pretty close!).