Amazingly light Pistachio, Lime, Zucchini & Yoghurt Cupcakes with hidden zucchini and topped with honey and pistachios.
Pistachio, Lime, Zucchini & Yoghurt Cupcakes
Recently I have found myself spending my evenings baking. This may in part, be due to the fact I have just come back from a holiday with my best friend where we may or may not have drunk our body weight in wine over a relatively short period of time and so I appear to be replacing my evening glass with baking a tray of cupcakes……….
or due to there being nothing to watch on television at the moment. For now though, it seems to be just as relaxing and I am finding some really great recipes. Now to just not eat my body weight in cupcakes……………….
These cupcakes are amazing! They are light and fluffy, with little specks of zucchini and the occasional crunch from a pistachio. Really easy to make and were inspired from Donna Hay’s Zucchini, Ricotta, Pistachio and Chia Cake, you can find her recipe here;
https://www.donnahay.com.au/recipes/fresh-light/zucchini-ricotta-pistachio-and-chia-cake
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Pistachio, Lime, Zucchini & Yoghurt Cupcakes
- Yield: 10 cupcakes 1x
Description
Pistachio, Lime, Zucchini & Yoghurt Cupcakes with hidden zucchini and topped with honey and pistachios.
Ingredients
- 125g zucchini
- 150g self raising flour
- 125g natural yoghurt
- 25g grapeseed oil
- 1 lime, zested
- ½ tbsp vanilla extract
- 1 tsp baking powder
- 20g pistachios
- 2 eggs
- 45g brown sugar
- extra pistachios to decorate
- 1/2 cup honey, to decorate
Instructions
THERMOMIX METHOD
Pre heat oven to 160°C, fan forced.
Roughly chop zucchini into equal sized pieces, place into mixing bowl and grate 3 sec / speed 4, scrape down sides and repeat. Add to this; the flour, yoghurt, oil, lime zest, vanilla, baking powder and pistachios. Mix 20 sec / speed 4, scrape down sides and mix a further 10 sec / speed 4. Set aside and clean and dry mixing bowl really well.
Place eggs and sugar into mixing bowl with the butterfly whisk in and mc removed. Whisk 9 mins / speed 4 until light and fluffy.
Remove butterfly whisk and return remaining ingredients and fold through gently using knead for 3 secs, then if needed fold further using the spatula.
Pour into muffin tin and bake 32 mins until cooked when checked with a skewer. Allow to cool in tray for 5 mins, then on a wire rack. Drizzle each cupcake with a little honey and sprinkle of pistachios.
NON THERMOMIX METHOD
Pre heat oven to 160°C, fan forced.
Grate zucchini and combine in a large bowl with the flour, yoghurt, oil, lime zest, vanilla, baking powder and pistachios.
Using electric beaters, whisk eggs and sugar for 9 mins until light and fluffy. Gently fold through mixture.
Pour into muffin tin and bake 30-35 mins until cooked when checked with a skewer. Allow to cool in tray for 5 mins, then on a wire rack. Drizzle each cupcake with a little honey and sprinkle of pistachios.
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