Pistachio Cupcakes with Advocaat Cream and White Chocolate
- 250g butter
- 250g sugar
- 50g unsalted pistachio nuts, finely ground
- 5 eggs
- 200g plain flour, sifted
For the advocaat cream:
- 250g unsalted butter
- 150g advocaat
- 100g white chocolate, broken into pieces
- 30g salted pistachio nuts
- Pinch of sea salt
To make the cupcakes: Pre-heat the oven to 180°C/160°C fan/Gas Mark 4.
Beat the butter until soft and add the sugar and ground pistachio nuts. Mix together thoroughly. Add the eggs one by one and beat until fluffy. Add the flour and fold into the mixture.
Divide the batter evenly between the muffin tray cups and bake for 20 minutes. Reduce the temperature to 160°C/140°C fan/Gas Mark 2½ towards the end of cooking when the cakes begin to brown.
To make the advocaat cream: Beat the unsalted butter until soft. Mix in the advocaat.
Melt the chocolate in a bain-marie and spread onto a piece of baking parchment. Sprinkle the melted chocolate with the salted pistachio nuts and some ground sea salt. Allow to set.
To finish: Remove the cupcakes from the baking tin and pipe or spread on the advocaat cream. Break the white chocolate with pistachio nuts into pieces and top the cupcakes with a few chocolate splinters.