My love affair with cupcakes lives on. Even tho’ fashion has changed. After cupcake mania, I think cake pops were followed by flavoured meringues which have made way to free-from bakes. I’d like to think these delightful strawberry and pistachio cupcakes are a bit like the French bob. Super fashionable from time to time but still classy enough for any occasion.
As for a little butter and sugar? Well, I’ll have a salad for lunch and I won’t eat all 12 myself (although I might also have more than one!).
These delicious cupcakes are light and airy with the satisfying crunch of pistachio. The sweet jam compliments the nutty sponge. Smooth light strawberry jam buttercream dreamily tops each one with more chopped pistachios nestled in the folds and a pretty fresh strawberry snuggled on top.
One bite and you’ll be nutty about them too!
For these gorgeous Strawberry and Pistachio cupcakes, you will need:
For the sponge:
200g self-raising flour
1tbsp bicarb of soda
150g salted butter
150g caster sugar
3 large eggs
4 tbsp buttermilk
For the syrup:
50g caster sugar
1/2 tsp vanilla extract
For the buttercream:
235g unsalted butter
400g icing sugar
1 heaped tbsp strawberry jam
1 tbsp milk
12tsp strawberry jam – the best quality you can
12 fresh strawberries (small ones are best here)
Preheat the oven to 180 C and ready your cupcake cases in the cupcake tin. This recipe makes 12. Actually 13 if you don’t have someone who wants to lick out the bowl (I know this is old school but it still goes on in my house!).
Prepare your cupcakes:
Have your eggs, buttermilk and butter at room temperature.
Whizz up 150g of the pistachios to a flour, then whizz the rest into small pieces. Add 35g to the pistachio flour and save the rest for decoration.
Sieve together the flour and bi-carb. Add in the butter and beat on the lowest speed until it looks like crumbs.
Add the pistachios, sugar, lightly beaten eggs and buttermilk into the butter mix and beat on low until combined. Make sure you scrape round a few times until the mix is all the same.
Spoon the cake mix evenly into the cake cases and bake for about 18 minutes.
Prepare the syrup:
Heat the sugar, water and vanilla extract in a saucepan. Lightly boil for 1 minute.
Add the syrup:
When the cakes are warm (not hot) slowly pour over the still warm syrup. It’s best to prick the surface of the cakes to help the syrup to sink in.
Leave the cakes to cool completely.
Adding the filling:
Use a measuring teaspoon to scoop out the centre of each cupcake.
Fill each hole with 1tsp of strawberry jam. Then press each lid back in place.
Make the buttercream:
Beat together the sieved icing sugar, soft butter, milk and jam starting on low and then once the ingredients are incorporated on medium. Scrape round the bowl a few times and continue.
Once smooth, pipe the buttercream onto the top of each cupcake using a star nozzle.
Place one strawberry on top of each cake.
Then sprinkle over the remaining chopped pistachios.
So, invite some friends round, take them to your mum’s, share them at work – and see the smiles your little strawberry and pistachio cupcakes bring.