Pistachio and Cardamom Cupcakes

Makes 24

1 cup unsalted pistachios
1/2 teaspoon ground cardamom
2/3 cup unsalted butter, chopped
1 1/2 cup self-rising flour
3/4 cup superfine sugar
3 eggs
1/2 cup plain yogurt

Lime syrup

1/2 cup superfine sugar
zest of 1 lime

Honey, Yogurt topping

1 cup plain yogurt
1 tablespoon honey

Preheat oven to 350. Line 24 standard muffin cups with paper liners.

Place the pistachios and cardamom in a food processor and pulse until just chopped. Add the butter, flour, and superfine sugar and pulse for 20 seconds or until crumble. Add eggs and yogurt and pulse until just combined.

Divide the mixture evenly among the paper liners. Bake for 15 minutes, or until skewer comes out clean. Transfer to wire rack to cool.

To make lime syrup, place the superfine sugar and 3.5 oz of water in small saucepan and stir over low heat until sugar has dissolved. Bring to a boil, then add the zest and cook for 5 minutes. Strain. Brush the syrup over the cakes while they're still warm, then allow to cool.

To make the honey yogurt topping,place the yogurt and honey in a small bowl and stir until well combined. Sprinkle ground cardamom on top. Easy!