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Little pistachio cakes

These nutty little cupcakes, topped with cream cheese icing make a pretty addition to any buffet dessert or afternoon tea spread - by Constant Commerce
  • 08 Feb 2016
Little pistachio cakes
Cook: 50 Minutes - easy - Makes 12 - Vegetarian - pregnancy-safe
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These nutty little cupcakes, topped with cream cheese icing make a pretty addition to any buffet dessert or afternoon tea spread

Ingredients

175 g slightly salted butter, soft, plus extra for greasing

75 g plain flour, plus extra for dusting

140 g pistachios, plus extra, chopped, for scattering

1 tsp baking powder

175 g golden caster sugar

2 large eggs

2 tsp vanilla extract

1 ½ tbsp milk

For the icing

290 g tub full-fat cream cheese

50 g slightly salted butter, softened

100 g icing sugar

Method

  1. Heat oven to 180C/160C fan and grease a 12-hole silicone muffin or friand mould, then dust with a little flour, and tip out the excess (a metal tray will work too, but line with muffin cases, as the mixture may stick). Put the pistachios in a food processor and blitz until finely chopped but not greasy. Add the remaining cake ingredients and blend again into a creamy mixture. Use 2 spoons to fill each hole of your tray ⅔ full, place on the middle shelf of the oven and bake for 15 mins or until a skewer inserted comes out clean. Leave to cool in the mould for 10 mins, then run a knife around the edge of each cake and turn out onto a wire rack.
  2. Meanwhile, make the icing. Using an electric hand whisk, blend 2 1/2 tbsp of the cream cheese with the butter until smooth, then add the remaining cream cheese and icing sugar. Whizz again until creamy, transfer to a piping bag fitted with a small round nozzle, and chill until ready to use.
  3. When the cakes are cool, pipe spikes of icing on top of each one, then sprinkle with chopped pistachios.
  • cream cheese recipe
  • cupcakes and muffins

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