After a lovely trip to Prague I am back in baking mode. Today I made some lovely cupcakes, from a recipe I found on Tea At Midnight, from a link on Google+. It was Lime and Pistachio Cupcakes which I thought would very probably be delicious.
The recipe at the link above is for 6 cupcakes, but I decided to double the ingredients, so I could have a full dozen.
The cake element has ground pistachios in the mixture to give it a lovely flavour and a nice colour too. I couldn’t find ground pistachios, so I bought kernels and ground them myself in a coffee grinder that I use specifically for grinding nuts.
The recipe is very easy, and can be done entirely by hand, or in a stand mixer or with a hand mixer. As long as the ingredients for the cupcakes are all well combined they will turn out very well.
Then it is just a simple task to make the buttercream and flavour it with lime juice.
I have tasted mine and can attest to the fact that they are very nice indeed. Well worth the little time and effort required to make them.
For the cupcakes:
- 140g self raising flour
- 140g caster sugar
- 116g butter
- 110g ground pistachio
- 2 medium eggs
- 60 ml milk
- 280g icing sugar
- 160g butter
- 2 limes zested and juiced.
- Set oven to 160°CFan (180°C conventional)/350F
- Line a muffin tin with paper cases
- Combine all the ingredients for the cake in a bowl and mix well until you have a smooth green goo. If your mix looks a bit dry add an extra spoonful of milk.
- Spoon your mixture evenly into 12 cases.
- Cook for 22-25mins (until a skewer poked into the centre of a cake comes out clean)and remove from the oven, leave to cool.
- Once cooled it’s time to start your icing. Grate the zest of your lime for decoration at the end.
- Pop the icing sugar and butter in a bowl and mix carefully until smooth. Once that’s done add the juice of a lime gradually so you can control the taste and consistency.
- Put the icing into a piping bag and pipe over the cakes.
- Finally sprinkle the zest over the top of each cake,