Pistachio cupcakes topped with chocolate glaze and pistachio nuts :)

Serves - 15 cupcakes

Prep time- 15 min

Cook time - 22 min 

Ingredients
For the cupcake

1.Eggs- 3.

2.Unsalted butter - 1/2 cup.

3.Pistachios (finely ground) - 2/3 cup plus 2 tbsp for topping.

4.Milk- 1/2 cup.

5.Apple cider vinegar (or distilled vinegar)- 1 tsp.

6.All purpose flour- 1 cup plus 2 tbsp.

7.Corn flour- 1 tbsp.

8.Granulated sugar- 1 cup.

9.Vanilla essence - 1 tsp.

10.Baking powder- 1 tsp.

11.Green gel food colouring- 4 drops.
For the glaze
1.Dark chocolate- 100g
2.Fresh cream - 200 ml.

Procedure

1.Mix all the dry ingredients ( flour, corn flour, pistachios,baking powder) and keep aside. Now add the vinegar into the half cup of milk and keep aside.

2.In a large bowl beat the butter and sugar together until light and fluffy, i.e, for 5 min on high speed.

3.Add the eggs one by one and mix until just incorporated.Add the vanilla essence.

4.Alternate the dry ingredients and buttermilk ( milk and vinegar mixture) and mix until well blended.

5.Add the colouring and mix with a spatula.

6. Pour the batter evenly into cupcake moulds and bake at 180 c for 22 min or until the toothpick comes out clean when inserted into the cupcake. Cool them on a cooling rack.

7. For the chocolate glaze , melt the cream and chocolate in a microwave for 2 min, stirring every 30seconds.

8.When the glaze is done , holding each cupcake by its bottom, dip the cupcake into the glaze, allowing excess to drip off.
9.Top the cupcakes with the pistachio nuts and enjoy :)