Cupcakes with pistachio topping recipe

12 ratingsRate
  • Serves Makes 12 cupcakes
  • 20 mins to prepare and 40 mins to cook
  • 240 calories / serving
  • Freezable
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166467 HERO

Pre-heat the oven to 180° C.

Line a 12 hole cupcake tin with cupcake cases.

Place the butter, sugar, self-raising flour, black treacle, Golden Syrup, eggs and vanilla extract in a large mixing bowl. Whisk together using an electric hand-held whisk until smooth; usually 1-2 minutes. Fold in 50g of the finely chopped pistachios.

Spoon into the cupcake cases and bake for 18-22 minutes until risen and springy to the touch. Remove and allow to cool on wire racks. Once the cupcakes are cool, decorate the tops with a tablespoon of finely chopped pistachios.

Place the white chocolate in a heatproof bowl and microwave in 10 second intervals, stirring in between checking, until you have smooth, melted white chocolate. Use a spoon to drizzle the white chocolate across the tops of the pistachios on the top of the cupcakes.

 

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  • Ingredients

  • For the cupcakes

  • 110g unsalted butter, softened
  • 75g caster sugar
  • 1tbsp black treacle
  • 1tbsp Golden Syrup
  • 125g self-raising flour, sifted
  • 2 large eggs
  • 1tsp vanilla extract
  • 50g unsalted pistachios, finely chopped
  • 100g unsalted pistachios, finely chopped
  • 100g white chocolate, roughly chopped
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  • Calories
    240
    12%
  • Sugar
    14g
    16%
  • Fat
    15g
    21%
  • Saturates
    7g
    35%
  • Salt
    0.3g
    5%
of an adult's Reference Intake daily amount.
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