Ingredients
Cupcake Sponge
- 175 g Butter or baking spread (unsalted, softened)
- 175 g Caster sugar
- 3 Large eggs
- 100 g Pistachio (ground up in a blender)
- 125 g Self-raising flour
- 1/2 tsp Baking powder
Filling
- 175 g Raspberry jam (seedless)
Buttercream
- 150 g Unsalted butter (softened)
- 300 g Icing sugar
- 200 g Pistachio spread (e.g., Black Milk)
- 2-3 tbsp Milk
Topping & Decoration
- 24 Fresh raspberries
- 25 g Pistachio spread (warmed for drizzling)
- 2 tbsp Chopped pistachios
Instructions
- Preheat the Oven: Set your oven to 140°C fan/160°C conventional/325°F/Gas Mark 3. Line a cupcake tin with paper cases to prepare for baking.
- Make the Sponge Base: Using an electric mixer, cream together the softened baking spread or butter with caster sugar for about 5 minutes until the mixture is smooth and fluffy, indicating it has aerated well.
- Add Eggs: Beat in the eggs thoroughly one at a time, ensuring they are fully incorporated into the creamed mixture.
- Incorporate Dry Ingredients: Grind the pistachios finely in a high-speed blender or food processor. Gently fold the self-raising flour, ground pistachios, and baking powder into the wet mixture, using a whisk or spatula, to maintain airiness.
- Bake the Cupcakes: Divide the batter evenly into the prepared cupcake cases. Bake for 25 to 30 minutes or until a skewer inserted into the center comes out clean. Remove from oven and cool completely on a wire rack.
- Fill the Cupcakes: Using a cupcake corer or a small knife, create a hole in the center of each cupcake. Fill each hole with the seedless raspberry jam, either by spoon or piping bag.
- Prepare the Buttercream: Beat the softened butter alone for a few minutes until creamy. Add the pistachio spread, icing sugar, and 2 to 3 tablespoons of milk, mixing until smooth and pipeable consistency is achieved; add more milk if too stiff.
- Decorate with Buttercream: Transfer the buttercream to a large piping bag fitted with your preferred nozzle. Pipe or spoon the buttercream onto each cupcake evenly.
- Finish Decoration: Warm the reserved pistachio spread briefly in the microwave (10-20 seconds) to make it drizzle-friendly. Drizzle over the buttercream topping, then garnish each cupcake with fresh raspberries and chopped pistachios for texture and visual appeal.
- Storage: Store the cupcakes in an airtight container in a cool place. Consume within 3 days to enjoy optimal freshness.
Notes
- Ensure all butter and eggs are at room temperature for best mixing results.
- Use seedless raspberry jam for a smooth filling without seeds.
- Adjust milk quantity in buttercream to achieve desired piping consistency.
- The cupcakes keep best if consumed within 3 days; refrigeration is not required but store away from heat.
- For a nut-free version, substitute pistachios and pistachio spread with suitable alternatives, but flavor will differ.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
