Pistachio Cupcakes

I love cupcakes. I love that they are easy to make and quick to bake. I love that they are individual and hand-held  - sort of unshareable in a greed-is-good kind of way. I love that a basic cupcake recipe can be taken in so many different directions. I love that when you pop those little paper liners in the wells of the pan, they are full of so many possibilities. Which means by the end of it all, I'm full of so many cupcakes... I mean, possibilities.


Pistachio Cupcakes
adapted from RSPCA Victoria
Makes 12

For the Cupcakes:
100g pistachios
140g golden caster sugar
140g unsalted butter, room temperature
2 eggs
140g self-raising flour
3 tablespoons buttermilk
Pinch of salt

For the Icing:
1 cup icing sugar, sifted
Water as needed

Make the Cupcakes:
Preheat the oven to 160C.  Line a cupcake apn with paper liners. Set aside.

Put 85g of the pistachios into a food processor with half of the sugar and blitz until finely chopped. Tip into the bowl of an electric mixer fitted with the paddle attachment, Add the remaining sugar, butter, eggs, flour, buttermilk and salt and beat on medium speed until smooth. Divide between the cases and bake for 22 - 25 minutes until a skewer inserted into the centre comes out clean. Remove from the pan and transfer to a wire rack to cool completely.

Make the Icing:
Put the icing sugar into a bowl and add enough water to create a very thick icing.

Put a generous spoonful of icing on top of each cupcake, swirling the cupcake to get the icing to go right to the edges.

Coarsely chop the remaining pistachios and sprinkle them on top of the cupcakes. Leave to set for about 20 minutes before serving.