I truly love to make Cupcakes and muffins so I wanted to find some new recipes to try out just like this one for Rhubarb And Pistachio Cupcakes, so delicious sounding that I just had to also pass this recipe on to you all too so that you to can have the chance of making them either for that special occasion or just because you want to try them out
This delicious recipe is brought to you by realfood.tesco.com website , thanks for sharing it with us
Here below is a list of the ingredients you will need
These beautifully bright cupcakes make the most of stunning seasonal rhubarb. Adding a homemade rhubarb compote to the cake batter adds a delicious tartness that works wonderfully with the creamy icing – top with more fresh rhubarb purée and slivers of crunchy pistachios for a cupcake that’s almost too pretty to eat.
- Ingredients
- 100g (3 1/2oz) unsalted butter, softened
- 100g (3 1/2oz) caster sugar
- 2 medium eggs, lightly beaten
- 50g (2oz) ground almonds
- 70g (3oz) self-raising flour, sieved
- 1 small orange, zested
- For the compote
- 300g (10oz) rhubarb, cut in to 2cm (1in) pieces
- 90g (3 1/2oz) caster sugar
- 1/2 vanilla pod, split lengthways
- For the icing
- 60g (2 1/2oz) unsalted butter at room temperature
- 250g (8oz) icing sugar, sieved
- 125g (4oz) full fat soft cheese
- 40g (1 1/2oz) pistachio kernels, roughly chopped
To get the full recipe please use the link below
https://realfood.tesco.com/baking/top-10-cupcake-and-muffin-recipes.html
