120 grs, butter softed
160 grs. caster sugar
250 grs. self raising flour
1 teaspoon of baking powder
2 tablespoon of milk
50 grs. chopped pistachios
3 squares chocolate melted
30 grs chopped pistachios
some flowers or mint leaves
Preheat the oven to 180°c . Line a 12 hole muffins with cases.
Sift the flour and baking powder together in a large, clean bowl and set aside.
.In a separate large, clean bowl cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. .
Fold in half the sifted flour, then the milk, then the rest of the flour,
gently folding well to combine after each addition.
Gently fold in the pistachios.
Spoon the cupcake mixture into the cupcake cases and bake for 18-20 mins or until a cocktail stick inserted into the centre comes out clean.
Remove the cupcakes from the oven and place on wire racks to cool completely.
Melted the chocolate in a little pan over water (to bain marie)
and with this bain the cupcakes, add some chopped pistachios and garnish how you like.