Cupcakes with pistachio topping

Cupcakes with pistachio topping recipe

14 ratings

See method

  • Makes 12 cupcakes
  • 20 mins to prepare and 40 mins to cook
  • 270 calories / serving
  • Freezable

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

Each serving contains

  • Energy

    1130kj
    270kcal
    14%
  • Fat

    17g 25%
  • Saturates

    7g 36%
  • Sugars

    14g 16%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 24.1g Protein 5.6g Fibre 1.6g

Method

  1. Pre-heat the oven to 180°C. Line a 12 hole cupcake tin with cupcake cases.
  2. 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.
  3. 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.
  4. 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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