Cupcakes with Pistachio Topping
Introduction
These cupcakes are a delightful treat for any occasion! Soft, buttery, and subtly sweet with hints of black treacle and golden syrup, each bite is topped with crunchy pistachios and a drizzle of creamy white chocolate. They’re perfect for a tea party, special celebration, or just a fun baking project. The combination of nutty pistachios and sweet chocolate creates a sophisticated yet approachable dessert that everyone will love.
Ingredients
For the Cupcakes:
- 110 g (1/2 cup) unsalted butter, softened
- 75 g (1/3 cup) caster sugar
- 1 tbsp black treacle
- 1 tbsp golden syrup
- 125 g (1 cup) self-raising flour, sifted
- 2 large eggs
- 1 tsp vanilla extract
- 50 g (1/2 cup) unsalted pistachios, finely chopped
For the Topping:
- 100 g (1 cup) unsalted pistachios, finely chopped
- 100 g (3.5 oz) white chocolate, roughly chopped
Directions
The most important part is just ahead — click NEXT »»
