Makes 5 Large cupcakes or 7 medium cupcakes
- 125g Butter, unsalted
- 100g Caster Sugar
- 2 free-range Eggs
- 110g Pistachio Nuts, finely ground
- 50g Plain Flour, sifted
- Zest of 1 unwaxed Lemon, finely chopped
- 150g Icing Sugar, sifted
- 25g Butter, unsalted and softened
- 75g Cream Cheese, cold from the fridge
- 4 drops red food colouring
- Dried Rose petals
- Few Pistachio Nuts, chopped into slivers
- Cream the softened butter and sugar together until it is light, pale and fluffy.
- Beat the eggs lightly and add into the butter and sugar mixture a little at a time, incorporating well after each addition.
- Add in all the ground pistachio nuts and the zested lemon rind, mixing well into the mixture.
- Fold in the sifted plain flour.
- Place 5 large cupcake cases, or 7 medium cupcake cases into a muffin tray.
- Divide the batter between the cupcake cakes, filling them two-thirds of the way up.
- Bake for 20-25 minutes at 165 degrees (fan-assisted), or equivalent.
- Remove from the oven once an inserted skewer comes out clean and allow to cool.
- For the frosting, beat the icing sugar and the butter together until it is well mixed.
- Add all the cold cream cheese and the red food colouring and beat until it is light and fluffy for about 5 minutes, but do not overbeat.
- Spoon the frosting onto each cupcake and smooth with a spatula.
- Decorate each cupcake with the dried rose petals and pistachio slivers.
- Grind the pistachio nuts in a small coffee grinder. I use one exclusively for nuts and spices, used only for desserts.
- You can substitute the plain flour in the recipe for gluten free plain flour and then the cupcakes are suitable for anyone with a gluten intolerance.
- When smoothing the frosting onto the cupcakes, use a spatula. In order to get a very smooth finish, dip the spatula into hot water before smoothing it. Alternatively, you can pipe the frosting onto the cupcakes if you wish.
- Instead of 5 large cupcakes, you can make miniature-sized ones as part of an afternoon tea.