Directions
- Preheat Oven and Prepare Tin
Preheat your oven to 180°C (350°F). Line a 12-hole cupcake tin with cupcake cases. - Make the Batter
In a large mixing bowl, combine the butter, sugar, self-raising flour, black treacle, golden syrup, eggs, and vanilla extract. Use an electric hand-held whisk to beat the mixture until smooth, about 1–2 minutes. - Add Pistachios
Gently fold in 50 g of the finely chopped pistachios, ensuring even distribution without deflating the batter. - Bake the Cupcakes
Spoon the batter evenly into the cupcake cases. Bake for 18–22 minutes until the cupcakes are risen, springy to the touch, and lightly golden. Remove from the oven and allow to cool on wire racks completely. - Decorate with Pistachios
Once cooled, sprinkle a tablespoon of finely chopped pistachios on top of each cupcake. - Melt and Drizzle White Chocolate
Place the white chocolate in a heatproof bowl. Microwave in 10-second intervals, stirring in between, until smooth and melted. Drizzle the melted chocolate across the tops of the pistachios using a spoon for an elegant finish.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12 cupcakes
- Difficulty: Easy
Variations & Substitutions
- Substitute white chocolate with dark or milk chocolate for a richer flavor.
- Add a teaspoon of orange zest to the batter for a citrus twist.
- Use almonds or hazelnuts instead of pistachios for a nutty variation.
Serving Suggestions
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