Tuesday, 18 September 2012

Recipe: Pistachio and peanut butter cupcakes

Pistachio and peanut butter mini cupcakes, as made by EJ
These mini pistachio and peanut butter cupcakes are a posh take on a peanut butter cupcake, the sponge is delicately flavoured with pistachio extract which is topped with peanut butter buttercream, sprinkled with chopped pistachios. The salt in the peanut butter gives these cupcakes a lovely sweet-savoury finish (the same kind of contrasting flavour you find in a salted caramel).

This recipe makes 18 mini cupcakes, or 12 regular cupcakes (adjust cooking time as necessary)

To make pistachio and peanut mini cupcakes, you will need....

18 fairy cake cases

110g butter
110g caster sugar
110g self raising flour
2 eggs
2tbsp milk
1/2 tsp pistachio flavouring

For the peanut butter buttercream icing:
200g butter
300g icing sugar
3 generous tbsp smooth peanut butter
2.5 tbsp water

To finish:
75g crushed, unsalted pistachio nuts

Pre-heat the oven to 180C

Method:
Arrange 18 fairy cake cases in a baking tin.

Combine all of the cake ingredients together in a bowl and mix with an electric mixer until combined and fluffy.

Spoon the mixture into the fairy cake cases, filling each until approximately 3/4 full

Bake on the middle shelf for 10-15 minutes, until golden and cooked through, remove the cakes from the tin and place on a wire rack to cool.

To ice:
Mix all of the buttercream ingredients together until the consistency is smooth. Use a piping bag with a star nozzle to top each cupcake with a swirl of buttercream. Sprinkle with chopped pistachio pieces for a sophisticated finishing touch.

Enjoy!

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