Pistachio cupcakes

    Originally I made this as a pistachio bundt cake, then thought it could work as cupcakes too, and it does! The recipe can make 12 or 24 cupcakes depending on the size of the tray.


    West Midlands, England, UK
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    Serves: 12 

    • 230g Flora Buttery® or unsalted butter, softened
    • 230g golden caster sugar
    • 230g self raising flour
    • 1 level teaspoon bicarb of soda
    • 4 large eggs, at room temperature
    • 1 to 2 tablespoons rosewater (or 1 teaspoon vanilla extract)
    • 100g unsalted pistachios, chopped
    • few drops green colouring (optional)
    • 2 to 3 tablespoons soured cream, at room temperature
    • icing of your choice
    • chopped pistachios, toasted, for sprinkling

    Prep:20min  ›  Cook:18min  ›  Ready in:38min 

    1. Pre-heat oven to 180 C / 160 C fan / Gas 4. Move oven shelf to just above centre.
    2. Using an electric mixer beat butter with the sugar until pale and creamy. Add eggs one at a time and beat well between each addition. Scrape down sides of bowl after 2 eggs, then do the other 2 eggs. Add a little flour if mix looks like curdling.
    3. Beat in rosewater and food colouring if using.
    4. Sift flour with bicarb and gently fold into the mix till smooth. Then add chopped pistachios and mix in until smooth but try not to over mix.
    5. If mixture seems stiff, add soured cream to achieve a slow dropping consistency to loosen the final batter to a slow dropping consistency.
    6. Using an ice-cream scoop add even amount of mixture to liners. Tap tray gently on counter to level.
    7. Bake until a skewer comes out clean, 18 to 20 minutes.
    8. Cool in tin for about 5 minutes, then cool completely on a wire rack before adding icing our your choice. Sprinkle with toasted chopped pistachios.

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