- 1/2 tablespoon vanilla extract
- 1 1/2 teaspoon lemon extract
- zest of 1 lemon
- 30-40 whole pistachio nuts, shelled.
- 1/4 cup copha
- 1/4 cup margarine
- 2 cups icing sugar
- 1/8 cup lemon juice
- 1 teaspoon vanilla extract or 1 vanilla bean scraped
Rosewater Pistachio Brittle:
- 3/4 cup caster sugar
- 2 tablespoons rosewater
- 1 tablespoon margarine
- couple of handfuls of coarsely chopped pistachios
Step 1: Lemon Pistachio Cupcakes:
Preheat oven to 180 degrees celcius and line tray with papers. In a medium bowl mix together soy milk and apple cider vinegar. Place aside to curdle. In another medium bowl sift together plain flour, cornflour, baking powder, baking soda and salt. To the soy milk mixture add the canola oil, sugar, vanilla extract and lemon extract. Beat until foamy. Add dry ingredients to wet and mix until no large lumps remain. Add lime zest and pistachios and mix until combined. Fill papers to about 2/3 full. Take note that each cupcake is getting a few of the nuts. Place in oven and bake for 18-20 minutes or until tops spring back when lightly touched with a finger. Cool in pan on wire rack for 10 minutes then remove from pan to completely cool.
Step 2: Lemon "Butter"cream:
Cream together copha and margarine. Add 1/2 cup of icing sugar, beating the whole time and then a splash of lemon juice. Do this until all the icing sugar and juice is gone. Add vanilla extract and beat for a further 3 or so minutes.
Step 3: Rosewater Pistachio Brittle:
Place sugar in a medium heavy bottom saucepan and cook over a medium heat for about 5 minutes or until sugar dissolves and is a nice golden brown colour. Add rosewater, stir through and remove from heat. Add margarine and pistachios and stir to coat. Pour and spread over a baking tray to cool. Leave for about 20 minutes to cool and harden then break into shards.
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