Pistachio Cupcakes
Bake up something a little bit special with these Pistachio Cupcakes from Carnation. Light, fluffy sponges are packed with nutty pistachio flavour, then topped with a smooth, creamy icing and a drizzle of pistachio goodness. Perfect for sharing, gifting or elevating your everyday baking, these cupcakes bring a colourful twist to a classic treat.
For the cupcakes:
Plain flour
Baking powder
Bicarb of soda
Carnation Sweetened Condensed Milk
Caster sugar
Vanilla extract
Unsalted butter, room temp
Semi-skimmed milk
Unsalted pistachios, finely chopped
For the icing:
Low fat cream cheese, room temp
Unsalted butter, room temp
Icing sugar, sieved
To top:
Carnation Pistachio Flavour Drizzle
You will also need:
12 hole cupcake tin, lined
Step 1 of 5
Pre heat the oven to 160°C (fan) / 180°C (electric) / Gas Mark 4.
Step 2 of 5
Add the flour, baking powder, bicarb and salt to a mixing bowl and mix well to combine.
Step 3 of 5
In another bowl, add the condensed milk, butter, sugar and vanilla and using an electric hand whisk, beat until creamed together. Once creamed, gently mix in the dry ingredients alternating with the milk until the mix is completely smooth then fold in the chopped pistachios.
Step 4 of 5
Fill the cupcake liners ¾ full and bake for 15-20 minutes or until a toothpick comes out clean. Remove from the oven and cool completely on a wire rack.
Step 5 of 5
To make the icing: add the butter and cream cheese to a bowl and beat until completely combined. Add in the icing sugar and beat again until smooth and creamy. Once the cupcakes are completely cool, either spread the icing over the cupcakes or use a piping bag to pipe the icing on. Top with the Carnation Pistachio Drizzle and enjoy!
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