Wimbledon pistachio cupcakes from the chef at The Montague on the Gardens

 
 

As Wimbledon fever kicks off, Martin Hall, chef at the Montague on the Gardens, shares his recipe to make Wimbledon pistachio cupcakes.
There are four components to the tennis ball cupcake, the sponge, the green butter cream icing, the pistachio and coconut coating, and the white butter cream icing.

 

As Wimbledon fever kicks off, Martin Hall, chef at The Montague on the Gardens, shares his recipe to make Wimbledon pistachio cupcakes.

There are four components to the tennis ball cupcake, the sponge, the green butter cream icing, the pistachio and coconut coating, and the white butter cream icing.

1) The Sponge

Ingredients:

  • 8 eggs separated
  • 600g caster sugar
  • 300ml warm water
  • 300ml vegetable oil
  • 15ml vanilla extract
  • 600g plain flour
  • 35g baking powder

Put the egg yolks, water, oil, sugar, and vanilla extract in a mixer with paddle beater till combined, and sugar has dissolved. Add flour and baking powder to the oil mixture.In a separate bowl whisk the egg whites till soft peaks form, and then fold into the sponge mix. Pipe mixture into dome moulds and bake for 10 minutes at 160°C (fan oven). Once out of the oven cool for 10 minutes then pop out of there silicon moulds.

2) The Green and white butter cream

Ingredients:

  • 250g unsalted butter
  • 500g icing sugar
  • super-white powder (bought from Jane Asher)
  • bitter-lime colour gel (bought from Jane Asher)
  • 15ml vanilla extract

Let butter come to room temp before mixing and this will help with incorporation and is less likely to give you a grainy texture. Put butter in a mixer for a few turns before adding icing sugar (do in three steps) and let it come together and incorporate air. Once light and fluffy add a teaspoon of super-white to get a nice paper white colour, take ¼ of the icing to one side for your lines. Add in the bitter-lime colour to the remaining icing until desired colour is achieved.

3) Pistachio and coconut coating

  • Peeled and unsalted pistachios
  • Desiccated coconut (fine)

Put in a food processor and blitz till finer and all green for the natural oils from the pistachios.

Once you have your four components ready, gently ‘paint’ on the green butter cream to the cupcakes and roll in the pistachio and coconut coating. Pipe on the white lines of the tennis ball… and there you have it, game, set and match!

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