Birthday cupcakes
- Preparation and cooking time
- Total time
- plus cooling
- Easy
- Makes 24
Skip to ingredients
- 175g butter
- 175g golden caster sugar
- 175g self-raising flour
- 3 eggs
- 1/2 tsp vanilla extract
- 1 tbsp cocoa
- 3 tbsp milk
- 75g shelled pistachiosground
- 1 lemonzested
ICING
- 400g icing sugar
- 3 tbsp lemon juice(use the zested one)
- yellow food colouring
- 150g white chocolate
- 2 tbsp milk
- 2 tsp shelled pistachioschopped
- 150g buttersoftened
- 2 tbsp cocoa
Nutrition: per serving
- kcal291
- fat16.3g
- saturates9g
- carbs32.6g
- fibre0.7g
- protein3.3g
- salt0.4g
Method
step 1
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.
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.
