Pistachio Cupcakes

These are delicious and aren't too sweet. They almost taste like muffins. The icing makes enough for two batches (24 cupcakes), so beware. I also made the second batch with a little extra milk to keep the cupcakes more moist.

Cupcakes

1/3 cup pistachio nuts

1 stick butter

1/2 cup granulated sugar

2 eggs

3/4 cup self-rising flour

2 tablespoons of milk

Preheat the oven to 350 F, then line the muffin pan with paper liners.

Put the pistachio nuts in a food processor and process until finely ground.  Set aside.  Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time.  Stir in the ground nuts, then sift the flour into the mixture and fold in.  Stir in the milk and spoon the mixture into the muffin cups.

Bake for about 18 minutes until risen and golden and a skewer inserted in the center comes out clean.  Transfer to a wire rack to cool.

Makes 12 cupcakes.

Icing

1 egg white

1 1/2 cups confectioners' sugar

3/4 teaspoon lemon juice

green food coloring

To decorate, put the egg white in a bowl and gradually sift over the confectioners' sugar, beating in as you go until thick and glossy, then beat in the lemon juice.  The icing should be thick but spoonable.

Add a few drops of food coloring to the icing and beat to make a pale pistachio green icing.  Spoon on top of the cupcakes.  Let set before serving.  Icing will harden.