Cupcakes with pistachio topping recipe

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

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