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