Pistachio Cupcakes

I made these awhile ago but still have the picture, and the recipe, so thought I’d post them! They were delicious!



  • 100g pistachios (~3/4 cup pistachios)
  • 140g golden caster sugar (~3/4 cup sugar)
  • 140g butter, very soft (5/8 cup butter or 1 1/6 stick butter)
  • 2 eggs
  • 140g self-raising flour (1 cup flour)
  • 5 tbsp milk edible glitter, to decorate


Heat oven to 160C (320 F) and line a 12-hole muffin tin with cases.

Put 85g pistachios into a food processor with about half the sugar, then whizz until very finely chopped.

Tip into a large mixing bowl with the remaining sugar, butter, eggs, flour and milk and beat until smooth.

Divide between cases, then bake on a low shelf for 22-25 mins until a skewer poked in comes out clean. Cool on a wire rack.


Mix just enough water into the icing sugar (powdered sugar) to get a very thick but still runny icing – just add 1 tbsp of water at a time. Stir in enough food colouring to give a pretty, pale green colour.

If any cakes poke above the top of the cases, trim with a small knife, or scoop out with a teaspoon – being very careful not to release any of the case from the sides of the cake.

Put a generous spoonful of icing on each cake and let it gently spread to cover.

Chop the remaining pistachios and scatter these over with a pinch of edible glitter. Set, then serve.


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