Pistachio Raspberry Cupcakes

Pistachios and raspberries. I’ve been hearing about this flavor combination for some time now.

I was curious to see what it tastes like, so I made these pistachio raspberry cupcakes, adding a small brownie on top for a complementary third flavor.

They came out very moist, and the grounded earthy pistachio does indeed pair well with the tangy raspberry and the small rich bite of chocolate.

I’m also working on my decorating skills, which is the most nerve-wracking part of the whole thing.

This is part of the signature challenge for the second season of the Great British Bakeoff Cake Week. The assignment was to bake 24 beautifully decorated cupcakes where the sponge and the icing had complementary flavors.We’re allowed to make up to 2 different kinds of cupcakes, so I did. The other cupcake flavor I made (to be posted soon) is matcha and clementine.

I hope you enjoy them!

Great British Bakeoff Vegan: Season 2, Episode 1, Signature Bake



  • 200 g vegan butter or margarine
  • 150 g sugar or monkfruit sugar
  • ¼ cup soy milk
  • 2 Tbsp flax seeds soaked in 6 Tbsp water for 5 minutes
  • 200 g all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 100 g ground pistachios (70 g for inside, 30 g on top)
  • 1 lemon, juiced

Filling and Topping


Make the cupcakes. In a medium bowl, mix the vegan butter, sugar, soy milk, and soaked flax seeds.

Add in the flour, baking powder, salt, pistachios, and lemon juice, then mix it all together just until it is combined with no dry pockets. Do not overmix.

Working quickly, scoop it evenly into 12 muffin tins, then bake at 350 F for 21-23 mins until a toothpick inserted into the cupcakes comes out clean.

Fill and decorate. Once the cupcakes have cooled, scoop a 1/2 teaspoon-sized amount out of the top of each cupcake and fill in the gap with the raspberry jam.

Mix 1/2 of the jar of jam with the icing sugar to make a frosting to spread on top of each filled cupcake (you can add a tiny bit of soy milk to thin the icing before spreading if it’s too dry).

Once you have iced the cupcakes, decorate with the extra ground pistachios and a small piece of brownie. Enjoy!

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

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