Pistachio Cupcakes Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method:
Mix flour, corn flour, baking powder and salt. Beat butter and sugar until pale and fluffy. Mix in eggs one at a time then blend in pistachio or vanilla flavor and green food coloring. Add the flour mixture alternately with the milk. Fold in pistachios. Divide batter among paper lined cupcake cases. Bake at 180 degrees C until toothpick inserted into center comes out clean, about 18 – 22 minutes. Remove from pan and cool on a wire rack 10 minutes then transfer to an airtight container to cool completely. For the pistachio buttercream frosting, beat butter until very pale and fluffy. Mix in cream, pistachio or vanilla flavor and icing sugar. Whip until pale and fluffy. Pipe over cupcakes and sprinkle pistachios over top.

Method:
Soak green grams and rice for six hours. Grind soaked green grams and rice with green chilies, cumin seeds, onion, ginger and salt by adding water little by little till it gets a thin consistency. Pour a ladle spoonful of batter in the middle of a preheated waffle iron and spread lightly. Let cook and once done, serve hot with coconut chutney.