decadent pistachio and marzipan gluten free treats

These delicious green cupcakes with pure white icing make a beautiful addition to any event. Pistachios have a great flavour that mix well with other nuts such as almond and hazelnut. In this recipe the almond flavour comes from the marzipan and the hazelnut from the Frangelico.

ingredients

for the cupcakes

• 150g pistachios
• 100g butter
• 85g caster sugar
• 55g marzipan
• 2 eggs
• 20ml Frangelico (or hazelnut extract)
• 5ml vanilla extract
• 30g polenta

for the icing

• 200g pure icing sugar
• 2 tbsp water
• 12 whole pistachios for garnish

directions

for the cupcakes

1. Preheat oven to 165c/330f.
2. Using a blender or food processer mix the pistachios until they form a smooth consistency.
3. In mixer, beat together butter, sugar and marzipan until a smooth paste forms.
4. Add the eggs beating continuously.
5. Add ground pistachios and beat until combined.
6. Add Frangelico, vanilla and polenta.
7. Divide the mixture into 12 lined muffins trays.
8. Bake for 20 minutes.

for the icing

1. Sift the icing sugar, add water and whisk until a smooth paste forms.
2. Spoon onto cool cupcakes and top with a whole pistachio.

Thermomix directions

for the cupcakes

1. Preheat oven to 165c/330f.
2. Add pistachios to TM bowl and blend for 10 seconds, speed 9. Remove to separate bowl.
3. Add to TM bowl butter, sugar and marzipan and blend for 10 seconds, speed 5.
4. Add the eggs and mix for 10 seconds, speed 5. Scrape down bowl ensuring all egg is incorporated.
5. Add ground pistachios, Frangelico, vanilla and polenta and mix for 10 seconds, speed 5.
6. Divide the mixture into 12 lined muffins trays.
7. Bake for 20 minutes.

for the icing

1. Sift the icing sugar, add water and whisk until a smooth paste forms.
2. Spoon onto cool cupcakes and top with a whole pistachio.

Enjoy your pistachio and marzipan cupcakes!

For other cupcake ideas including our chai latte cupcakes click here.