Saturday, 2 May 2015

Pistachio cupcakes topped with chocolate glaze and pistachio nuts :)

Serves - 15 cupcakes
Prep time- 15 min
Cook time - 22 min 

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.

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 :)