Pistachio Cupakes

INGREDIENTS

200g good quality butter¼ cup oil2 cups sugar
4 extra-large eggs (not jumbo)1 teaspoon vanilla essence
3 cups flour 2 teaspoons baking powder 2 teaspoons cream of tartar ¼ teaspoon salt 200g roasted pistachios, ground coarsely Only 1 cup must be added to battter, reserve the rest for garnish1 teaspoon cardamon/Elachi (cardomom) powder
1 and ½ cups warm buttermilk (Can use homemade buttermilk by mixing lemon juice in milk.)A few drops of green food colouring

METHOD

Cream butter, oil and sugar until white.Add in eggs one at a time and vanilla. Beat well and scrape the bowl down. Add in dry ingredients (first whisk them altogether in a seperate bowl).Add in warm buttermilk and mix lightly. Add a few drops of green if batter is pale.
Divide evenly into trays, you should get between 30-33 cupcakes or a large oven tray. Bake well on 180°c until lovely golden brown.
Frost with stabilised fresh cream (recipe on profile) and a generous sprinkle of the reserved chopped pistachio.

INFO & TIPS

These are super unusual with a Middle Eastern flair!

When running low on pistachio, substitute with 100g ground pecans/almonds.

POSTED ON

15 May 2023

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