Pistachio and Lime Cupcakes with White Chocolate Frosting
Recipe From What's For Lunch, Honey?
Prep Time: 30 minutes
Total Time: 60 minutes
Yield: 24 cupcakes
Ingredients:
Zest and juice from 2 limes
6 eggs
250g pistachio cream
150g sugar
1 vanilla bean, seeds scraped
100ml sunflower oil
Pinch of salt
½ ml milk
500g flour
2 teaspoons baking powder
For the frosting
150g butter
350g icing sugar
75g white chocolate, melted
1 vanilla bean, seeds scraped
Method:
Line a muffin baking from (for 12 muffins) with paper forms. Preheat the oven to 175 degrees C.
In a clean mixing bowl whisk together the lime zest, 2 tablespoons lime juice, eggs the pistachio cream, sugar, vanilla seeds. oil and milk. Add the dry ingredients and using a spatula mix together until the batter is smooth and the lumps have disappeared.
Fill the muffin forms with half of the mixture and bake in the oven for 20 minutes or until a toothpick inserted in a muffin comes out clean. Remove from the oven and allow to cool on a wire rack. Line the baking form with 12 additional paper forms and fill with remaining batter and bake as previously.
To make the frosting cream the butter, vanilla seeds and icing sugar together in a bowl until light and fluffy. Stir in the melted chocolate. And fill into a piping bag using your favorite icing nozzle. Place in the refrigerator to set a bit.
Once the cupcakes have cooled completely decorate them with the icing, placing a raspberry (or half) on top for the color.
Place in the refrigerator (if your kitchen is warm) until time to serve.
All photographs and written content on What's For Lunch, Honey? © 2006-2013 Meeta K. Wolff unless otherwise indicated. | All rights reserved | If you are interested in using my texts or photographs please contact me | You may not use my work for commercial purposes without my permission | You may not alter, transform, or build upon this work in any form | Please Ask First