Ground pistachios give the cupcakes a lovely pale-green crumb and a sweet, nutty flavour. They are delicious simply dusted with icing sugar, or ice the cakes with lemon icing and decorate with a few extra pistachios.
50g (1/3 cup) unsalted pistachio kernels
125g (1/2 cup) caster sugar
125g unsalted butter, diced and softened at room temperature
finely grated zest 1 small lemon
125g (1 scant cup) self-raising flour, sifted
2 free-range eggs
2 tablespoons milk
Preheat the oven to 180C (fan forced 160C). Line a 12-hole cupcake tin with paper patty cases.
Place the pistachios and caster sugar in a food processor and pulse until ground. Place the butter, caster sugar mixture, lemon zest, flour, eggs and milk into a bowl and beat with an electric mixer for 3-4 minutes, or until just combined.
Spoon the batter evenly into the patty cases and bake for 15–20 minutes or until golden and firm to the touch. A skewer inserted in the centre should come out clean. Cool completely on a wire rack, then ice with lemon icing and top with a pistachio nut. Makes 12
2 cups icing sugar, sifted
30g butter, softened
1 tbsp lemon juice
Combine the sifted icing sugar, butter, 1-2 tbsp boiling water and lemon juice. Beat until smooth, adding more water or lemon juice if needed to give a spreadable consistency. Spread over the cupcakes. Decorate with a few extra whole and chopped pistachios, if desired.