Pistachio Cupcakes

AUTHOR
Bill Macdonald
DIFFICULTY
very easy
RATING
3 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 24
  • 2 Organic limes
  • 6 Eggs (Gr. M)
  • 250 g + 50 g pistachio spread (glass)
  • 150 g Sugar
  • 2 packages Vanilla sugar
  • 100 ml neutral oil (e.g. sunflower oil)
  • 7-10 Tbsp Salt
  • 1⁄2 l Milk
  • 500 g Flour
  • 2 coated Tsp Baking Powder
  • 250 g soft + 250 g soft butter
  • 50 g + 100 g icing sugar
  • 2 TABLESPOONS Pistachio kernels
  • 24 Paper baking cups (each approx. 5 cm Ø)

Directions

  1. 1

    Place 12 paper baking cups in the recesses of a muffin baking tray (12 recesses). Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Rinse limes hot, dab dry and finely grate the peel.

  2. 2

    Cut 1 lime in half and squeeze it. Mix lime zest and 2 tablespoons of juice with eggs, 250 g pistachio spread, sugar, vanilla sugar, oil, 1 pinch of salt and milk. Mix flour and baking powder in a mixing bowl.

  3. 3

    Stir in the pistachio and egg mixture briefly.

  4. 4

    Spread half the dough into the moulds. Bake in a hot oven for about 20 minutes. Let the muffins cool down for about 5 minutes. Lift them out of the cups and let them cool down. Place the remaining paper cups in the muffin baking tray.

  5. 5

    Fill in the rest of the dough. Bake in the same way and let it cool down.

  6. 6

    For the tender green Frosting, whisk 250 g butter and 50 g icing sugar with the whisks of the mixer for approx. 15 minutes until creamy. Finally, briefly stir in 50 g pistachio spread. Form 12 scoops with an ice cream scoop.

  7. 7

    Put it on 12 muffins.

  8. 8

    For the white Frosting, whisk 250 g butter and 100 g icing sugar for about 15 minutes until thick and creamy. Also use the ice cream scoop to form 12 scoops and place them on the remaining 12 muffins. Chop the pistachios and sprinkle on the cupcakes.

  9. 9

    Chill for at least 1 hour.

Nutrition Facts

KCAL
440 kcal
CARBS
35 g
FATS
29 g
PROTEINS
6 g