Lime, Coconut and Pistachio Cupcakes

Yogurt cupcakes are the softest around. These wonderfully moist, low in sugar cupcakes have a fresh lime and coconut flavour reminiscent of a tropical dream.

A zesty cupcake that will bring a burst of sunshine to any occasion.

Who says you can't have your cake and eat it?

Makes: 6

Prepare: 20 minutes, plus cooling

Cook: 25-30 minutes

Ingredients:

• 80g unsalted butter, softened
• 2 eggs, beaten
• 110g self-raising flour
• 60g light brown soft sugar, plus 2tbsp extra for the syrup
• 3 tbsp pistachios, finely chopped
• 2-3 tbsp Greek yogurt
• 1 lime, juice and zest
• 2 tbsp desiccated coconut
• ¼ tsp bicarbonate of soda
• ½ tsp baking powder
• pinch of salt

1. Preheat the oven to 180°C, gas mark 4. Line a 6-hole muffin tin with paper cases. In a large bowl, beat the butter with the sugar until pale and fluffy. Beat in the eggs, a little at a time.

2. Sift in the flour, bicarbonate of soda and baking powder with a small pinch of salt; and mix together. Gently fold the desiccated coconut, 2 tbsp pistachios, and juice and zest of 1 lime.

3. Carefully spoon the mixture in the prepared muffin tray. Bake for 20-25 minutes or until risen and a skewer inserted into the middle comes out clean and dry. Scoop out of the tin and onto a wire rack to cool.

4. In a small pan, mix 2 tbsp lime juice with 2 tbsp sugar then simmer gently for 3-5 minutes until sticky and thickened. Brush the cupcakes with the syrup and sprinkle with the remaining pistachios.