Berry and Pistachio Cupcakes!!


Yes, I have a pistachio obsession… now, to the recipe!

I was really quite bored the other day and wanted to try and create a recipe out of anything I had in the cupboards – and all I had other than the standard cake ingredients is raspberries, strawberries, and pistachios. At first I was a little dubious as to what this combination may taste like, but my theory then turned into how can it taste bad?! Fruit and nutty is always a good combination, and with these fruits starting to come in to their prime season soon I thought it was worth a try!

I have tried this recipe with just strawberry coulis, just raspberry and a combination – all taste absolutely yum so its completely up to you! One thing I do find however is if the fruit isn’t quite in season then the taste might not come through, so be careful! Try the fruit before you bake! If its not quite flavourful enough then you can often buy ready made coulis from most supermarkets and that always has the needed flavour!



This recipe makes 12 large cupcakes


– 210g butter
– 210g caster sugar
– 210g self raising flour
– 3 eggs
– 3 tbsp raspberry/strawberry fruit coulis
– 100g pistachios, finely chopped

– 150g butter
– 500g icing sugar
– 2-3 tbspΒ raspberry/strawberry fruit coulis
– Fresh fruit/chopped pistachios

– 250g raspberries/strawberries (with tops removed)
– 1 tbsp icing sugar
– Juice of 1/2 a lemon



1) To make your own coulis – Place all of the ingredients in a frying pan and heat on a low heat until the fruit starts to break down, whizz the ingredients in a food processor until smooth and the sieve to remove the seeds – store in the fridge!

2) Preheat the oven to 180C/160C Fan/350F, Line a 12 hole muffin tin with cases

3) Chop the pistachios up finely, or whizz a few times in a food processor to get very small pieces

4) Mix together all of the cake ingredients into a nice cake batter – I use my KitchenAid with the paddle attachment

5) Divide the mixture between the 12 cases and bake in the oven for 20-25 minutes until a skewer comes out clean!

6) Leave to cool the cupcakes on a cooling rack and make the buttercream – beat the butter in the mixed for a few minutes so its nice and supple and smooth.

7) Gradually add in the icing sugar and beat thoroughly with the mixer (or by hand if you’re brave!) and be careful it could go absolutely everywhere. Once its all combined, gradually add in the coulis until you reach your desired consistency. If you find you’ve taken it too far, add more sugar until you have got it back again!

8) Pipe or spread the icing onto your cupcakes and sprinkle with pistachios, or add fresh fruit – whatever you like!


Tips and Ideas

You don’t have too use either of these fruits if you want, but as I was experimenting with what I had at home already I decided that they work quite well together! They will make a lovely spring and summer treat, especially for Afternoon Tea or just a treat for any day of the week (Breakfast in my case…)

Its easy to double the recipe of the Coulis and have a bit spare (which I often do) as its just do delicious and goes well with pretty much any dessert! It will store in the fridge for 5-6 days, or in the freezer for a few months! The cakes will last (if not eaten) for about 3-4 days!



P.s. The fruit and the nuts means its healthy? Right?

You can find me on:


J x



  1. *Squeaaaal*! So pretty! Pink and green together is one of my most favourite colour combinations πŸ˜€ I am definitely trying these when it’s strawberry season again πŸ˜€

  2. Some of the best recipes I have in my collection are those that allow for substitutions! Since strawberries are in season, that would be the ideal berry to use. Once other berries, such as raspberries, are at their peak, those would be great in these cupcakes as well!

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