Floral Cakes with Pistachio Soil
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
24
- For the cupcakes
- ½ cup sugar
- 0.333 cup unsalted butter
- 1 cup all-purpose flour
- ¼ tsp Baking powder
- 1 large egg
- 0.333 cup milk
- ½ tsp vanilla extract
- ½ cup ground Pistachio (roasted)
- To decorate
- 2 cups powdered sugar
- water
- 1 ½ cups ground Pistachio
- 24 Sugar Rose
Preparation steps
1.
For the cupcakes: heat the oven to 170°C (150° fan) 325°F gas 3. Line a 24 hole mini muffin tin with paper cases.
2.
Beat together the sugar and butter in a mixing bowl until light and fluffy.
3.
Gradually sift in the flour and baking powder and fold in gently until blended, followed by the egg and milk, until well combined.
4.
Stir in the pistachios and vanilla.
5.
Spoon into the paper cases and bake for 10-15 minutes, until springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
To decorate; sift the icing sugar into a bowl and beat in enough water to make a smooth thin icing. Spoon on top of the cakes.
7.
Sprinkle with the ground pistachios and leave to set.
8.
Place a sugar rose on each cake.
