Lime and pistachio cupcakes have been on my to do list for a while now.
I finally seized the opportunity today. I neglected the housework,
escaped the intensely ridiculous HEAT (it IS meant to be autumn!!) and ran away to my kitchen.
I adapted the “Perfect Vanilla Cupcakes” recipe from Glorious Treats, by adding crushed pistachio nuts and lime zest to the mixture. I also incorporated lime zest and juice with crushed nuts into the cream cheese icing.
I was quite pleased to discover that my “Ohh Mum, no more cupcakes…please!!!!!”
family members were discreetly trying to swipe these little beauties off the kitchen counter before I could photograph them!
I am still trying to get adequate feedback from my tasting crew,
but at least I got more than the usual “Yeah, they’re good” comment in passing!
I am still fiddling with the recipe, and hope to make more tomorrow, but I will give you my version of these incredibly tasty morsels!
Perfect Lime & Pistachio cupcakes with lime cream cheese frosting
1 1/4 cups plain flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup castor sugar
1 1/2 teaspoon vanilla essence
1/2 cup canola or vegetable oil
1/2 cup buttermilk
zest of 1 lime
1/4 cup crushed pistachio nuts
Turn oven on to 180 degrees cel. Prepare muffin tray
* In a medium bowl sift flour, baking powder, soda and salt.
Grate lime zest into mix. Whisk and set aside.
*Place pistachio nuts in food processor until finely chopped.
Put nuts into dry flour mixture.
*In an electric mixer place eggs and beat on medium for 20 seconds.
Add sugar and beat for 30 seconds.
Add vanilla and oil. Beat until well combined.
*Reduce to low. Slowly add half of the flour mixture, half of the buttermilk, then flour again.
Beat until just combined. The mixture will be thin.
*Pour batter into prepared muffin pans, filling each liner 2/3 full.
*Bake for 12-14 minutes until firm to touch in the middle. The cupcakes may sink a little bit in the middle because of the pistachio nuts. This is normal.
*Place on wire wrack to cool before frosting.
Recipe makes 12 cupcakes
125 g unsalted butter at room temp
125 g cream cheese at room temp
1 teaspoon vanilla essence
500g pure icing sugar
zest of 1 lime
juice of 1/2 lime
2 tablespoons crushed pistachio nuts
* Place butter in electric mixer and beat on medium until light. Add cream cheese and lime zest, mixing until well combined. Add vanilla essence.
* Turn mixer onto low and sift icing sugar into the mix. Do this a little at a time.
*Slowly pour lime juice into the icing mix until frosting is a stiff, creamy consistency.
* Add green food colouring if desired. I used Americolor Electric Green.
* Pipe frosting onto cupcakes and sprinkle with more crushed nuts if desired.