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
Frosting
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
METHOD
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.
TIPS
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.
