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Cupcakes with pistachio topping recipe
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14 ratings
Pistachios are having a moment - and it's not hard to see why! These vibrant, creamy nuts add an earthiness to this luxurious chocolate cupcakes recipe. Use treacle and syrup in the sponge for extra depth and sweetness then scatter with pistachios and a drizzle of melted white chocolate to top these beautiful treats. See method
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
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
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Energy
1130kj
270kcal
14%
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Fat
17g
25%
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Saturates
7g
36%
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Sugars
14g
16%
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Salt
0.2g
3%
of the reference intake
Carbohydrate 24.1g
Protein 5.6g
Fibre 1.6g
Method
Pistachios are having a moment - and it's not hard to see why! These vibrant, creamy nuts add an earthiness to this luxurious chocolate cupcakes recipe. Use treacle and syrup in the sponge for extra depth and sweetness then scatter with pistachios and a drizzle of melted white chocolate to top these beautiful treats.
- Pre-heat the oven to 180°C. Line a 12 hole cupcake tin with cupcake cases.
- 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.
- 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.
- 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.