Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put 24 cupcake cases into 2x12 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.
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.
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.