Sweet Treats: Pistachio, Lime and Dark Chocolate Cupcakes
May 14, 2017
Ingredients
For The Cakes
100g Shelled Pistachios
140g Golden Caster Sugar
140g Softened Unsalted Butter
140g Self Raising Flour
2 Medium eggs
5tbsp Milk
For The Icing
250g Softened Unsalted Butter
500g Icing Sugar
Zest 2 limes
Juice 2 limes
Green Gel Food Colouring
Recipe
1. Preset the oven to 160C/ Fan 140C/ Gas Mark 3
2. Like a 12 hole muffin tin with your cupcake cases.
3. Use a food processor to finely chop 85g of your pistachios with half of the sugar. I used a Nutribullet with the milling blade attachment for his.
4. Tip the mix into a large mixing bowl and add the butter, eggs, four, milk and the rest of the sugar. Beat this by hand or using an electronic mixer until the batter is smooth.
5. Divide the mix between the 12 cupcake cases and bake for 22-25 minutes before taking out the cool on a wire rack.
6.Add your 250mg of softened butter with the lime zest and juice to your mixing bowl. Add half of the icing sugar and beat until well mixed and fluffy.
7. Continue to gradually add the remainder of the icing sugar until completely combined. Add a few drops of green colouring and beat the mix at high speed for approximately 1 minute.
8. Using a piping bag with a star tip, ice your cooled cupcakes.
9. Decorate your iced cakes - I used a pieces of dark chocolate which I feel compliments the flavours well. I also added a pistachio too. You could think about using candied lime peel or chocolate sprinkles.
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