I’ll stop with the pistachio soon, I promise. This is my last one for ages! I just find that it’s a light flavour that goes so well with spring baking! When it gets warmer the lighter and airy the dessert, the more I crave it. And like the lemon tart with pistachio crust
from a few weeks ago, this is a flavour combination that kills!
Lemon Pistachio Cupcakes
Ingredients:(For cake)1 cup of flour3/4 cup of sugar1 1/4 teaspoon of baking powder1/2 teaspoon of salt1 package of vanilla pudding mix3 eggs4 tablespoons of vegetable oil180 ml waterzest of 1 lemonjuice of 1 1/2 lemons1 teaspoon of vanilla2/3 cup of shelled pistachios(For frosting)2 cups of heavy cream1/3 cup of sugar1/4 cup of pistachio1 package of vanilla puddinglemon zest
Preheat oven to 350 F. Combine sugar, salt, baking powder, pudding mix and flour together in one bowl. Mix thoroughly. In another bowl stir together eggs, vegetable oil, water, lemon zest, lemon juice, and vanilla.
Add the wet ingredients to the dry and mix them together well. Grind the pistactions in a food processor and add them to your batter. Fold them in evenly. Fill you cupcakes tray 2/3 of the way full. Bake for about 18 minutes. Then move them to a wire rack to cool.
Beat together the cream and sugar until stiff peaks start to form. Then mix in the pistachio, pudding mix and lemon zest. Then frost your cupcakes when completely cool.
So much pistachio, so much deliciousness!
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