Lemon pistachio cupcakes

Name: lemon pistachio cupcakes
Cook time: 15 min
Total time: 160 min
Yield: 12
Ingredients: 1 lemon cleaned up; 250 g butter at room temperature; 125 g sugar; 1 bag vanilla sugar; 2 Eggs at room temperature; 125 g self raising flour; 3 el semi skimmed milk lukewarm; 5 el pistachios (box 95 g), coarsely chopped; 1 tray cream cheese natural (185 g), at room temperature; 100 g powdered sugar

A nice English recipe. The dessert contains the following ingredients: lemon (cleansed), butter (at room temperature), sugar, vanilla sugar, eggs (in room temperature), self-rising flour, semi-skimmed milk (lukewarm), pistachio nuts ((dish 95 g), coarsely chopped), cream cheese natural ((185 g), at room temperature) and icing sugar.

Ingredients

Kitchen Stuff

12 paper cupcake molds, muffin mold with 12 cavities, mixer, piping bag

Directions

Preheat the oven to 200 ºC. Divide the paper molds over the muffin mold.
Grate the yellow skin of the lemon and squeeze out the fruit. Beat half the butter with the sugar and vanilla sugar lightly and lightly with the mixer. Beat 4 min. Beat the eggs 1 by 1. Only add the 2nd egg when the 1st is completely absorbed. Beat for another 3 minutes. Spat the flour as lightly as possible through the batter and add the milk. Stir in the lemon zest and 4 tbsp pistachios.
Divide the batter over the molds. Fry in the middle of the oven for 15-20 minutes until golden brown and done. Remove from the oven and leave to cool in the mold on a rack for 5 minutes. Let them cool down from the mold on the grid for at least 2 hours.
Beat the cream cheese with the rest of the butter, the icing sugar and 2 tbsp lemon juice to an airy mass. Put the mixture in the piping bag. Hold vertically above the cupcake and make a rosette, turn from the outside to the inside. Sprinkle directly with the rest of the pistachio nuts.