party cupcakes

Chocolate, pistachio and lemon party cupcakes

Making one cupcake mixture and flavouring it three ways is a simple, show-off way to make a party-worthy pud

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Ingredients

  • butter 175g
  • golden caster sugar 175g
  • self-raising flour 175g
  • eggs 3
  • vanilla extract 1/2 tsp
  • cocoa 1 tbsp
  • milk 3 tbsp
  • shelled pistachios 75g, ground
  • lemon 1, zested

ICING

  • icing sugar 400g
  • lemon juice 3 tbsp, (use the zested one)
  • yellow food colouring
  • white chocolate 150g
  • milk 2 tbsp
  • shelled pistachios 2 tsp, chopped
  • butter 150g, softened
  • cocoa 2 tbsp

Method

  • Step 1

    Put 24 cupcake cases into 2×12 hole tins. heat the oven to 180c/fan 160c/gas 4. Beat the butter and sugar until fluffy and then beat in the flour, eggs and vanilla.

  • Step 2

    Working quickly, divide the mix into three. Beat the cocoa and 1 tbsp milk into 1 batch, the pistachios and remaining milk into the next and the lemon zest into the last.

  • Step 3

    Divide each batch between 8 cases and bake for 12-15 minutes, or until risen. swap the trays around half way if you need to. Cool.

For the pistachio icing

  • Step 1

    Melt white chocolate with milk and stir until smooth. Allow to thicken and spread onto each pistachio cake. Sprinkle with pistachios.

For chocolate icing

  • Step 1

    Beat the butter with the remaining sugar and cocoa, spoon into a piping bag with a star nozzle and pipe onto the chocolate cakes.

For lemon icing

  • Step 1

    Mix lemon juice gradually into 200g icing sugar to make the lemon icing. Take out 2 tbsp, colour it, then put in a piping bag. Flood each lemon cake with white icing and allow to set. Snip the corner off the bag of coloured icing and pipe a cross hatch or dots on each.

Nutritional Information

  • Kcals 291
  • Fat 16.3g
  • Saturates 9g
  • Carbs 32.6g
  • Fibre 0.7g
  • Protein 3.3g
  • Salt 0.4g
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