Eggless Lemon Pistachio CupCake Recipe

Eggless Lemon Pistachio CupCake

Method:

1. Grate the lemon to get the zest and keep it aside. Pre-heat the oven at 170 degrees Celsius or 350 degree Fahrenheit.  
2. In a mixing bowl, add butter and sugar and whisk well till it gets creamy and sugar gets incorporated with the butter. Then add milk and lemon zest and in this stage, you will see the mixture becomes curdled. Whisk well. Our wet ingredients are now ready

3. In another bowl, sieve together plain flour, baking powder and baking salt. Sieve twice to make sure dry ingredients are mixed well. Add the sieved flour little by little to the wet ingredients and fold gently to mix them all together but do not beat or whisk heavily. 

4. Gently fold dry and wet ingredients so that they are nicely mixed. Line up the cupcake liners in the cupcake tin . 

5. Add 1 tablespoon of cake batter to each cupcake liner. We should not fill up the liners fully as baking them makes them rise up nicely. So fill up to 2/3rd of its capacity leaving the remaining space for the cupcake to rise up while baking. Bake the cupcakes in the oven for 15 -20 minutes. For me it took exactly 15minutes to bake but it depends on the model of Oven and its capacity. So test the baking by inserting a tooth pick. If the tooth pick comes out clean, then you could remove the cake tin from the oven and place it in a cooling rack. 

6. After the cupcakes are cooled off, gently remove them from the mould and place it in the cooling rack. Brush little jam on top of each cupcake. If the jam which you are using has bits, then heat the jam in low flame till they become thin and then pass it through the sieve to get rid of the bits. Thinner the consistency, easy to brush the cakes. After brushing the cakes with jam, sprinkle finely chopped pistachios on top of each cupcake

7. Yummy Pistachios garnished lemon cupcakes are now ready to Serve!

Eggless Lemon Pistachio CupCake