Gluten-Free Pistachio Cupcakes - No Refined Sugar

Jan 20, 18
By Inesa Slevaite
Pistachios Snacking

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

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