Pistachio Cup Cakes

by SuperValu

This makes a perfect treat for any occasion.

12 people 25 minutes 10 minutes

Ingredients

Preheat the oven to 180°C/350°F/Gas Mark 4.
To make the cupcakes, beat the butter in a large mixing bowl with the sugar.
Add in the vanilla extract and beat well until the mixture is really light and fluffy.
Add in the eggs and sieve in the flour and use a wooden spoon or spatula to gently combine.
If you find the mixture is a little tight you can add a dessertspoon of milk to loosen it up a little.
Line a 12 cup muffin tray with deep muffin cases (if you prefer you can actually use smaller bun tins or even some mini muffin trays).
Divide the mixture between the muffin cases, filling about ¾ full.
Bake for 20-25 minutes until well risen and cooked through.
Allow to cool.

While the cupcakes are cooling you can make the topping.
To prepare the pistachio nuts, either use a pestle and mortar to grind the nuts or alternatively chop roughly with a knife on a chopping board.
Keep a small quantity aside for decoration.
Using an electric hand whisk beat the butter until smooth and creamy, add the green food colouring and chopped pistachios and beat well.
Gradually add the icing sugar and beat until creamy and well combined.

Use a piping bag to pipe the topping onto the cupcakes or alternatively you can spread it over the top using a spoon.
Sprinkle some ground pistachio nuts over the top, or any decoration of your choice.
Chocolate sprinkles would work well.