|Pistachio and peanut butter mini cupcakes, as made by EJ|
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 caster sugar
110g self raising flour
1/2 tsp pistachio flavouring
For the peanut butter buttercream icing:
300g icing sugar
3 generous tbsp smooth peanut butter
2.5 tbsp water
75g crushed, unsalted pistachio nuts
Pre-heat the oven to 180C
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.
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.