White Chocolate and Pistachio Cupcakes

(Makes 8 in muffin sized cases)
120g plain flour
140 caster sugar
1 1/2 teaspoons baking powder
pinch of salt
40g unsalted butter, softened
120ml whole milk
1 egg
1/4 teaspoon teaspoon vanilla extract
30g pistachios, shelled and chopped (plus extra for decoration)
80g white chocolate
300g icing sugar
150g unsalted butter, softened
2 tablespoons double cream (optional)
  1. Preheat your oven to 170 C/325 F. Mix the flour, sugar, baking powder, salt and butter in a mixer or with an electric whisk. Beat slowly until you have a fine breadcrumb consistency.
  2. Gradually pour in 60ml of the milk. In the other 60ml, mix in the egg and vanilla extract. Add this to the flour mixture and beat until smooth. Fold in the chopped pistachios.
  3. Spoon into the muffin cases (about two thirds fill) and bake for 20-25 minutes until light golden. Leave to cool.
  4. For the white chocolate frosting, break up the chocolate and melt in a glass bowl over a pan of simmering water. Do not let the water get in the chocolate. Leave to cool slightly.
  5. Beat together the butter and half the icing sugar. Add the chocolate and double cream (the cream is optional but adds a nice richness to the frosting). Gradually add the final 150g of icing sugar until you reach a smooth, thick piping consistency.
  6. Pipe or spread onto your cooled cupcakes and sprinkle over the chopped pistachios. 
Recipe by sophie Hunter from The Cake Hunter