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Gluten Free Cupcakes with Pistachio Cream Filling

Yields12 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

Impressive, delicious but also very easy Gluten Free Chocolate Cupcakes with Pistachio cream filling that everyone will love.

 1 cup oil (canola, sunflower, corn oil etc.)
 ¾ cup light brown sugar
 3 eggs
 250 g self-raised gluten-free flour for pastries (*see tips for replacement)
 ¼ cup unsweetened cocoa powder
 ⅓ cup yogurt (*see tips for replacement)
 ⅓ cup milk (*see tips for replacement)
 1 tbsp vanilla sugar
 12 tbsp pistachio cream
 3 tbsp ground pistachio
1

The easiest way for adding the pistachio cream to the cake, is to put it in ice cube trays in the freezer for about 3-4 hours. Mine was in freezer a day before. Although it's not necessary to do this, it's easier that way.

2

Beat the oil with the sugar in the mixer.

3

Add the eggs one by one and the vanilla and continue beating.

4

Sift the flour with cocoa powder and baking powder and add it to the batter.

5

Add the milk and yogurt also. Beat the batter well.

6

Place papers liners in the cupcakes’ mold and distribute half of the batter.

7

Sprinkle with a little grated pistachio and then place an ice cube/tablespoon of the pistachio cream in each cupcake.

8

Divide the remaining batter on top.

9

Sprinkle with grated pistachio on top and bake in a preheated oven at 180°C / 350°F (conventional mode) for about 25 Minutes.

Nutrition Facts

Servings 0