These cupcakes were also made for Christmas dinner. My husband's family are a little mad about pistachio's so I thought I would give these a try. The lime frosting really makes them, and one cupcake is definitely not enough!
Ingredients - Cupcakes
85 g unsalted pistachio nuts
115 g butter, softened
140 g golden Castor sugar
140 g self-raising flour
2 eggs, lightly beaten
4 tbs natural yoghurt
1 tbs chopped pistachio nuts, extra
Ingredients - Icing
200 g icing sugar
115 g butter, softened
2 tbs lime juice cordial
a few drops green food colouring
Method
Preheat the oven to 180C, grease 2 x 12-hole muffin pans and add silicone cases if you have them. Add the pistachio nuts to a food processor and process for a dew seconds until finely ground. Add the butter, sugar, flour, eggs and yoghurt to a mixing bowl, add the pistachio nuts and mix well. Spoon the mixture into the muffin tins so that they're about 2/3 full. Bake for 20-25 min or until well risen and springy to the touch. Transfer to a wire rack and allow to cool completely.
To make the icing add the butter, lime cordial and food colouring to a bowl and beat until light and fluffy. Sift in the icing sugar and beat until smooth. Add icing to each cupcake and then sprinkle with chopped pistachio nuts.
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