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Berry & Pistachio Cupcakes!
Delicious and fruity berry & pistachio cupcakes with a berry pistachio buttercream and more!
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Category:
Cake
Type:
Cupcakes
Keyword:
Berry, Pistachio
Prep Time:
15
minutes
minutes
Cook Time:
22
minutes
minutes
Cooling & Decorating:
3
hours
hours
Total Time:
3
hours
hours
37
minutes
minutes
Servings:
12
cupcakes
Author:
Jane's Patisserie
Ingredients
Cupcakes
150
g
unsalted butter
(room temp)
150
g
caster sugar
150
g
self-raising flour
3
medium
eggs
4
tbsp
raspberry coulis
100
g
pistachios
(chopped)
Buttercream
200
g
unsalted butter
(room temp)
400
g
icing sugar
3
tbsp
raspberry coulis
Decoration
12
strawberries
12
raspberries
50
g
pistachios
(chopped)
Grams
-
Ounces
Instructions
Cupcakes
Preheat the oven to 180ºc/160ºfan and prep 12 cupcake cases.
Beat the butter and sugar together until creamy.
Add in the flour and eggs and beat again until smooth.
Fold through the coulis and chopped pistachios and split between the 12 cases.
Bake the cupcakes in the oven for 20-22 minutes, or until baked through.
Leave to cool fully.
Buttercream
Beat the butter on its own for a few minutes until its smooth and supple
Add the icing sugar and beat again
Gradually add the coulis and beat until smooth.
Decoration
Pipe the buttercream onto the cooled cupcakes with a piping tip - I used a 2d closed star
Add on a strawberry, raspberry, and chopped pistachios to decorate.
Notes
These cupcakes will last for 3+ days at room temp
You can use shopbought coulis or make your own (recipe on the blog post!)
You can swap the berries to whichever you fancy
You can swap the nuts to whichever you fancy
I used
this piping tip
I used
these piping bags
I used
these baking cups