Spring seems to have settled in properly now, in fact it feels more like summer this week. Sunny skies, short sleeves and (ah-choo!) hay fever - happy days! Except for that last point, hay fever - feel free to be on your way any time now. That biting morning chill that we became accustomed to in the winter months has all but gone and the promise of a glorious summer is quite literally in the air.
Is it just me or do we all feel a little more motivated at this time of the year? Spring is often a time for new growth and fresh starts, and here at Cupcakes and Couscous there have been a lot of exciting happenings lately. A few weeks ago I was thrilled when my Nutella and Peach Braid was announced as the winner of that month's Today Pastry Challenge. I have been very busy working on two recipe campaigns and enjoying a couple of press features. I also recently revealed my new logo - what do you think? It was designed by talented designer Claire Fazakerly. And of course there was the recent food photography course that I attended which I so enjoyed. I am incredibly grateful for these and all the opportunities and good things that have come my way because of the blog. There always seems to be something exciting going on and keeping me busy in the kitchen!
I am hoping that this week's recipe will help to put a spring in your step! (Yep, I totally went there.) I felt it was definitely time to share something sweet, and if you love cupcakes then you will not be able to resist these light and fluffy treats - zesty and fresh, they promise spring happiness with every bite. Speaking of cake, we are celebrating two rather special family birthdays this month, so keep an eye out for another cake post coming very soon.
Spring is here, let's enjoy it! With some delicious cupcakes of course.
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60g butter, room temperature
1 tbsp finely grated lemon zest (about 1 lemon)
60g butter, room temperature
Step 1.) Preheat your oven to 18 0°C and place the Step 2.) Cream the Step 3.) Use a food processor to grind the Step 5.) To make the icing: Place the Step 6.) Pipe or spread the icing onto the cold cupcakes. Chop the cupcake cases in a muffin tray.
castor sugar and butter together until combined and pale. Add the pistachios finely. Sift the flour, baking powder and salt into the sugar mixture, add the chopped pistachios and mix. Add the butter in a bowl and beat until soft and pale. Sift in the icing sugar. Add the pistachios up finely and sprinkle over the cupcakes. vanilla extract and lemon juice and mix, scraping down the sides of the bowl, until the mixture comes together. Add enough milk to give the icing a spreading consistency. lemon juice and milk and mix until just combined. lemon zest and egg and mix everything together.
Step 4.) Divide the mixture between the cupcake cases and pop the tray in the oven. Bake for 15 minutes or until an inserted skewer comes out clean. Allow to cool.
