Green cupcakes

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Place 3 eggs in a mixing bowl and whisk lightly. Add 125 g pistachio cream, 75 g sugar, 1 pinch of salt, 1 packet of vanilla sugar, 250 ml milk, 50 ml oil, 1 tablespoon lime juice and zest of 1 lime and mix well. Mix 250 g flour and 1 tsp. baking powder, stir in briefly

2. 2

   Line recesses of a muffin tray (12 recesses) with baking cups. Spread the dough into the cups and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes. Let the muffins cool down on a cake rack for about 5 minutes, then lift them out of the baking cups and let them cool down on a cake rack

3. 3

   If necessary, wash and dry the muffin tray and line it again with paper baking cups. Mix the same muffin dough once again, spread into the cups and bake. Let it cool down

4. 4

   For the green icing, whisk 250 g butter and 50 icing sugar until thick and creamy (takes 15-20 minutes). Add 50 g pistachio cream at the end and stir in briefly. Form 12 balls with an ice-ball former (5 cm Ø/ approx. 3 cm deep) and spread them on 12 muffins. For the white icing, whip 250 g butter and 100 g icing sugar until thick and creamy. Also use the ice-ball former to form 12 balls and spread them on the remaining 12 muffins. Chop the pistachios, sprinkle as desired on the balls and chill the cupcakes for about 1 hour. Place the cupcakes in pretty paper baking cups and distribute them in the cupcake stand

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
430 kcal

CARBS
35 g

FATS
29 g

PROTEINS
6 g