Skip to content
Cupcakes with pistachio topping recipe

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


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
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • 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


  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.
See more Baking recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.