Ingredients

Method

• 1 x 620 g box Woolworths Easy to Bake vanilla cake mix
• 3 free-range eggs
• 1 cup milk
• 180 ml oil (¾ cup)
• 50 g Woolworths raw shelled pistachios
• 1 t rose flavoured essence
• For the topping:
• 1 ½ cups Woolworths Extremely Madagascan vanilla ice cream, melted
• 1 x 380 g can Ideal evaporated milk
• 2 cups cream, whipped
• instructions
• 200 g sugar
• 100 g Woolworths raw shelled pistachios, roughly chopped

Method

Ingredients

1. Preheat the oven to 180°C and line a muffin pan with cupcake liners. Make the cake according to package instructions using the egg, oil and milk, increasing the milk to 1 cup to account for the ground pistachios.

2. Blend the pistachios in a high-speed blender to make a fine powder. Gently fold into the cake batter.

3.  Spoon the batter into the cupcake cups, filling them to two-third.

4. Bake for 15–20 minutes, or until golden and bounce back when pressed lightly.

5. To make the topping, mix the ice cream and evaporated milk.

6. Use a skewer to poke holes into the cupcakes and pour over the milk mixture. Allow it to soak into the cakes. Spoon the whipped cream onto the cakes.

8. To make the pistachio brittle, melt the sugar in a saucepan. Do not stir, rather shake the pan gently.

9. Once the sugar has melted, add the pistachios, stir and turn out onto a silicone baking mat or baking tray lined with baking paper and spread. Allow to cool, then break into shards with a rolling pin. Sprinkle the shards over the cupcakes and serve.

Find more cupcake recipes here.

Photography: Shavan Rahim
Videography: Kaylene Sauls
Food assistant: Kate Ferreira
Fashion & Homeware: Joanita Cillie