PISTACHIO AND RASPBERRY CUPCAKES
SERVES 12 CUPCAKES
FOR THE CUPCAKES
2 1⁄2 cups (300 g) (11oz) flour
1 cup (220 g) (7.8oz) sugar
2 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
1 tsp vanilla extract
6.75 ounces (200 g) (7.1oz) water
2⁄3 cup (130 g) (4.6oz) sunflower oil
3⁄4 cup (100 g) (3.5oz) green pistachios
FOR THE DECORATION
10 cups (600 g) (21oz) vegan white chocolate whipped cream
Quick and creamy raspberry marmalade
Pistachios
NUTRITIONAL VALUES
Calories: 194kcal
Fat: 1.2g (0.4g S.Fat)
Carbs: 46g
Protein: 3.5g
Sugar: 32g
Sodium: 218mg
METHOD
Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, and baking powder). Pistachios, minced in a mixing bowl, combine the water, oil, vanilla extract, and crushed pistachios.
Whip the mixture with a wire whisk. Fill each cupcake liner halfway with batter.
Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours. Carve a hole in the top of each cupcake with a knife and fill with raspberry marmalade.
To make the garnish, finely chop a few green pistachios. Put a dollop of whipped cream on top of each cupcake and top with crushed pistachios.
Whip the mixture with a wire whisk. Fill each cupcake liner halfway with batter.
Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours. Carve a hole in the top of each cupcake with a knife and fill with raspberry marmalade.
To make the garnish, finely chop a few green pistachios. Put a dollop of whipped cream on top of each cupcake and top with crushed pistachios.
