Gluten-Free Pistachio Cupcakes - No Refined Sugar

These beautifully baked cupcakes don’t just look amazing, they taste amazing too. So much so, you won’t even know they’re gluten-free. They’re light and fluffy in texture and rich in pistachio flavour. Why not serve a cupcake with a dollop of yoghurt and a handful of fresh raspberries to elevate this recipe from a snack to a dessert.

Makes 6 cupcakes

110g Borna Natural Kernels
100g Gluten-free flour
2 teaspoon Baking powder
4 tablespoons Borna 100% Smooth Pistachio Butter
1 Egg
2 teaspoon Coconut oil at room temperature
4 tablespoons Honey
50ml Milk

♥ Pre-heat oven to 170°

♥ Place 10g of the natural kernels to one side, you’ll need them later. Blend the rest of the natural kernels until they make a fine powder

♥ In a bowl, mix the flour, ground natural kernels, and baking powder together

♥ In separate bowl, whisk the pistachio butter, egg, coconut oil, milk, and honey together with a fork

♥ Next, slowly fold the wet and dry ingredients together, ensuring limited air escapes

♥ Place 6 large cupcake cases in a muffin tin and distribute the mixture evenly into the cases

♥ Roughly chop the 10g of natural kernels you put to one side and sprinkle on top of each cupcake

♥ Bake for 20 mins. Once cooked leave on a cooling rack for 10 minutes, we don’t want you to burn your tongue!

I bet you can’t wait to get cooking after reading this recipe!! Take a look at our shop for our delicious range of pistachio products, and once you’ve made these delicious cupcakes why not tag us using the hashtag #nutsaboutborna

Emma Langston, Content Writer at Borna Foods