Pistachio Cupcakes

Ingredients

• 120 g1 cup plain flour
• 80 g0.8 cups ground pistachios
• 1 tsp baking powder
• ¼ tsp bicarbonate of soda
• Pinch of salt
• 110 g110g softened butter
• 100 g0.5 cups caster sugar
• 1 tbsp ground flaxseed + 2½ tbsp water (or 1 egg)
• 120 ml0.5 cups milk (any type)
• 1 tsp almond extract
• Zest of 1 lemon


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Method

1. Preheat oven to 170°C fan. Line a muffin tin with cases.
2. Mix the flaxseed and water. Let sit 5 minutes.
3. Cream butter and sugar until fluffy. Add flax mix, almond extract, and lemon zest.
4. In a separate bowl, whisk together flour, pistachios, baking powder, bicarb, and salt.
5. Add dry mix to wet, alternating with milk, mixing gently.
6. Spoon into cases and bake for 18–22 minutes, or until golden and springy.