It’s Mangy’s friend’s birthday next week and he has demanded that I make cupcakes for her! Sometimes I think I’m married to a kindergartner, Mangy will find ANY excuse to have homemade cake. “I’m not feeling well, can we have cake? I’m happy today, can we have cake? I need to study for my mid-terms, can we have cake? There is nothing in the house to eat, can we have cake?”
This is based on a Lime and Pisatachio Cupcake recipe from the Fresh & Tasty Cupcakes Cookbook by R & R Publications. In a previous life, I used to sell cupcakes to a little cafe that my brother-in-law worked at. This book was a lifesaver, providing lots of unusual combinations and cupcake decorating ideas.
I’ve changed the recipe to use up some pomegranate jam we bought in Adelaide at the Maggie Beer Farm shop. The farm is located in the most beautiful spot in Australia and sits almost on the lake. I couldn’t help but smile when I opened the jar of jam, so blessed we are to be able to visit such wonderful places. I’ve paired these cupcakes with a yogurt icing, as I wanted something tangy to cut through the cake.
For the cakes you’ll need:
- 3 eggs
- 250 grams unsalted butter (softened)
- 1 cup sugar
- 1/2 cup milk
- 2 cups self-raising flour, sifted (or 2 cups plain flour and 4 teaspoons baking powder)
- 1 teaspoon vanilla extract
- 1/2 cup pistachio nuts (remove the papery shells)
- 1/2 lime juice
- 1 lime zest
- 3 tablespoons of Pomegranate jam
Pre-heat oven at 160 degrees. Cream eggs, butter and sugar in an electric mixer. Add milk, flour, vanilla extract and nuts. Beat well. Add lime juice and zest and jam, beat again. Distribute evenly into cupcake trays. Bake at 160 degrees for about 20 minutes. Remove, cool and ice.
For the icing you’ll need:
- 1/2 cup yogurt
- Icing Sugar
- Juice of 1 lime
- Zest of 1 lime
- 1 teaspoon jam
Mix all of the above, just keep adding icing sugar until you achieve the taste and consistency that you like.