So it’s English Grandma’s birthday, and I really wanted to take some time and make her some absolutely beautiful cupcakes. I love pistachio (and, more importantly, I know she does too!), plus it has the added bonus of making the sponge a delicate green colour. This pistachio recipe is adapted from Xanthe Milton’s amazing Eat Me recipe book.
For the white chocolate and lime ganache, I’ve done it a little differently. Usually I would just melt the chocolate, then whisk the cream in until I get the texture I need, but I wanted the lime zest to infuse into the cream, so I heated the cream, then stirred in the white chocolate. You’ll need to chill it down, then whip it to get a lovely texture for piping.
For the cupcakes:
250g golden caster sugar
120ml Greek yoghurt
170g self raising flour
1.5 teaspoons baking powder
50g pistachios, ground or whizzed (plus a few extra for decoration)
So preheat the oven to 180 degrees/gas 4 and pop some cupcake papers in a 12 hole muffin tin.
Beat the butter and sugar in the food processor or with an electric hand whisk.
In a different bowl, beat the eggs then beat in the yoghurt.
Set the beater going again and beat the yoghurt mixture into the butter mixture.
Sift the flour and baking powder into the mixture, then add the pistachios and stir it all until just combined.
Plop a tablespoon of the mixture into each cupcake paper, then bake for about 15-20 minutes. As with all cupcakes, take them out when they’re only just done, as they’ll continue to cook a little bit when you take them out of the oven. As soon as the sponge springs up again when you press it, whip them out.
Allow the cupcakes to cool, then pipe on the white chocolate and lime ganache:
200g white chocolate
100ml double cream
Zest of 1 unwaxed lime
So as above, just warm the cream in a saucepan with the lime zest. Pop in the white chocolate then allow to cool. Chill very well in the fridge, then when properly chilled, whisk until light and fluffy and pipe or spread onto the cooled cupcakes.
Happy birthday, Mum!