Name: Lemon Pistachio Cupcakes
Prep time: 30 min
Cook time: 25 min
Total time: 2 h
Ingredients: ½ c butter, at room temperature; 1 c super-fine sugar*; 2 eggs; ½ c self-rising flour; ½ c plain flour; 1 c ground pistachios; ½ c skim milk; 1 tsp. almond extract; ½ butter, at room temperature; 2 tbsp. lemon juice; 2 tsp. lemon zest; 2 c powdered sugar

Ingredients

For the pistachio cupcakes:

½ c butter, at room temperature
1 c super-fine sugar*
2 eggs
½ c self-rising flour
½ c plain flour
1 c ground pistachios
½ c skim milk
1 tsp. almond extract

For the lemon frosting:

½ butter, at room temperature
2 tbsp. lemon juice
2 tsp. lemon zest
2 c powdered sugar

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Instructions

Make the cupcakes:

Cream butter and sugar until mixture is pale and smooth.
Add eggs, one at a time, mixing briefly after each addition. Add almond extract to milk in a measuring cup.
Combine the two flours and the pistachios in a separate bowl. Add 1/3 of the flours to the butter and sugar mixture and beat well. Pour in 1/3 of the milk and beat again. Repeat until all the flour and milk has been added.
Spoon the mixture evenly into the cupcake pan. Bake for approximately 25 minutes (regular sized) or 15 minutes (mini) until slightly raised and golden brown.

Make the frosting:

Beat butter, milk, lemon juice, zest, and half the powdered sugar until smooth.
Gradually add remainder of sugar until your frosting reaches desired consistency.