Your preferred vanilla cupcake recipe for 12;
A cupful of pistachios, ground
500g icing sugar
250g unsalted butter
1) Pre-heat oven and prepare your preferred vanilla cupcake batter.
2) Stir in most of your ground pistachios (leaving only enough to sprinkle on top of cakes).
3) Bake cupcakes and allow them to cool.
4) Mix icing sugar and butter together until light an fluffy. Add champagne flavouring to taste. Colour pink if desired and spread onto cupcakes. Decorate and sprinkle with pistachio.
I was so impressed with the champagne flavouring I used in the frosting – it was so tasty!
I know that Sam would have loved these!