Pistachio Cupcakes with Cream Cheese Frosting

After making these i have decided that my Canon powershot simply doesn't do my baking any justice and at the next possible present recieving opportunity i will have to get a good camera. However i tried my very best to make these look as appealing as they were! My favourite blogs are the ones with beautiful photography so i would really love to be able to take lovely pictures of my food too, in the mean time i will just have to make up with really nice recipes?!

I've also lost all faith in following recipes exactly, it's no fun and i like to make things my own. I originally thought of pistachio cupcakes and rose water frosting? but i worried it would end up tasting like perfume! I would love to try it in a recipe sometime but i decided that this wasn't the one.

Pistachio cupcakes: makes 10

60g pistachios
115g butter
120g sugar
2 large free range eggs
100g self raising flour
1tbsp milk
1 teaspoon vanilla extract


Process the pistachios in a food processor until it ressembles fine grit, don't worry if it's not really fine!
Then beat the butter and sugar in a seperate bowl, gradually incorporating the eggs then the milk and vanilla. Fold in the pistachios, followed by the flour. Put into cupcake cases and bake for 20 minutes at 180C.


Cream Cheese Frosting

I really don't know the quantities of the cream cheese, butter and icing sugar i just made it to taste! i also added a little bit of pink colouring to the icing then scattered some crushed pistachios on top. Buttercream would taste lovely on top too or just some royal icing.