Rec cred: Ruhana Ebrahim
Pic cred: Oh My Cupcakes recipe book
2 cups pistachios (1 ½ cups pulsed, ½ cup garnish)2 teaspoon lemon rind3 tablespoon fresh lemon juice115g butter1 cup ordinary sugar1 egg½ cup plain yoghurt1 ¼ cups flour1 teaspoon baking powder¼ teaspoon salt½ teaspoon lemon essence
Saffron Orange Syrup-100g castor sugar150ml orange juice2 tablespoon lemon juice1 tablespoon grated lemon zest1 tablespoon grated orange zestGood pinch saffron threads1 orange (peeled & thickly sliced)
Topping-Creme fraiche/ double cream yoghurtReserved pistachios
1. Preheat oven to 180degC. Line cupcake pans with paper cups.2. Sift flour, baking powder and salt.3. Beat butter and sugar till light and fluffy.4. Beat in egg, add in yoghurt, zest and juice. Mix in.5. Add flour and pulsed pistachios, beat till smooth.6. Spoon into the cups till ¾ full and bake for 20-25min.7. Make syrup in a saucepan, simmering for 3min.8. Pierce cupcakes with a fork or skewer all over, and spoon over the hot syrup.9. Allow to cool, then spoon on creme fraiche and decorate with pistachios and orange slices/orange candy.10. Store in refrigerator.