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Heat the oven to 160ºC and line a 12-hole muffin tin with cases.
Put the pistachio nuts into the Braun chopper accessory (500 ml) with half of the sugar, and blend until very finely chopped.
Tip into a large mixing bowl with the remaining sugar, butter, eggs, flour, baking powder and milk and beat until smooth.
Divide between cases, then bake for 20-25 minutes until a skewer comes out clean. Cool on a wire rack.
Using the whisk accessory, mix the cream cheese with the cream, lime juice and icing sugar in the beaker. Start whisking at medium speed, gradually accelerating until the mixture is thick and smooth. Thanks to the VarioControl speed wheel you can seamlessly find exactly the speed you need to fine-tune your mixing results.
Spoon into a piping bag fitted with a small fluted nozzle and chill until ready to use.
When the cakes are cool, pipe a little icing on top of each cupcake, and then sprinkle with chopped pistachios.
Heat the oven to 160ºC and line a 12-hole muffin tin with cases.
Put the pistachio nuts into the Braun chopper accessory (500 ml) with half of the sugar, and blend until very finely chopped.
Tip into a large mixing bowl with the remaining sugar, butter, eggs, flour, baking powder and milk and beat until smooth.
Divide between cases, then bake for 20-25 minutes until a skewer comes out clean. Cool on a wire rack.
Using the whisk accessory, mix the cream cheese with the cream, lime juice and icing sugar in the beaker. Start whisking at medium speed, gradually accelerating until the mixture is thick and smooth. Thanks to the VarioControl speed wheel you can seamlessly find exactly the speed you need to fine-tune your mixing results.
Spoon into a piping bag fitted with a small fluted nozzle and chill until ready to use.
When the cakes are cool, pipe a little icing on top of each cupcake, and then sprinkle with chopped pistachios.
