Friday, 20 November 2015

Lime & Pistachios Cupcakes

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.
Lime and Pistachio Cupcakes

Ingredients:
For the cupcakes:
  • 140g self raising flour
  • 140g caster sugar
  • 116g butter
  • 110g ground pistachio
  • 2 medium eggs
  • 60 ml milk
For the buttercream and topping
  • 280g icing sugar
  • 160g butter
  • 2 limes zested and juiced.
Method:
  1. Set oven to 160°CFan (180°C conventional)/350F
  2. Line a muffin tin with paper cases
  3. 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.
  4. Spoon your mixture evenly into 12 cases. 
  5. 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.
  6. Once cooled it's time to start your icing. Grate the zest of your lime for decoration at the end. 
  7. 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.
  8. Put the icing into a piping bag and pipe over the cakes.
  9. Finally sprinkle the zest over the top of each cake,

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