My favourite nuts, by far. Shame they’re so expensive, but every now and then I order a packet of salted ones for munching  in the evening and non salted, for baking.  I’ve done half a portion today, in order not to go overboard, like with the Valrhona brownies- Florek took half of that load to work yesterday and was rather popular. 🙂

For 6 small cupcakes I used 90 g of soft, slightly salted butter( I can taste it and I love that saltiness). 40 g of plain flour, 70 g of pistachios, ground, but not too finely. Finely enough to be able to have that crunch when eating. 0,5 tsp of baking powder. 60 g of caster sugar, 1 large egg, a splash of vanilla extract and a splash of milk. Into the kitchen aid, into the muffin cases, into the oven for 20 minutes in 160 degrees.

When cooled, I covered them in icing made with 100 g of Philly, 20 g of soft butter and 30 g of icing sugar. Very nice indeed. 🙂