Eggless Orange Cupcakes with Pistachios
Next up, my eggless cupcakes with pistachios!
Ingredients
- ¾ cup pastry flour (90 g)
- ½ cup plain flour (60 g)
- 1 tsp baking soda
- 1 tsp baking powder
- 2,5 oz caster sugar (70 g)
- 2,5 oz unsalted butter (70 g), melted
- ½ cup whole milk (120 ml)
- 12 ½ oz fresh orange (350 g)
- 2 oz pistachio nuts (55 g), finely chopped
- salt
Instructions
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1) Wash the orange well. Then slice it up roughly and add the pieces to a clean blender, the orange peels included. Now blend the orange well into a fine puree. Sift the pastry flour, plain flour, baking soda and baking powder over a large mixing bowl and add the caster sugar.
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2) Mix well. Then add the orange puree and the melted butter.
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3) Season with a little pinch of salt. Then add the milk and half of the finely chopped pistachio nuts.
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4) Stir all the ingredients. You should end up with a pretty thick batter. Line a muffin pan with paper cupcake casings. Carefully spoon the cupcake batter into the casings. Sprinkle with the rest of the chopped pistachios.
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5) Bake the cupcakes in a preheated oven at 356°F (180°C) for 50 minutes. They should be set in the middle. Let them cool down at room temperature. Serve.