As my first undertaking on the 2000 paper long journey, I made pistachio cupcakes. Upon the birthday request of a friend, I whipped up these March appropriate cupcakes.
The recipe for the cupcakes looked easy enough when I found it. The cupcakes get really fluffy because the soda makes them all bubbly. Cupcake bakers beware though, when the recipe says 2/3 full, it means no more than that. A few of mine baked over the edges, half full might have even worked. Although it is very hard to resist, wait until they cool to have a taste, otherwise they stick to the paper and pull apart. The icing took literally 3 minutes to make. All you have to do is put the cream and sugar in the bowl and crank your mixer on high, dump in the pistachio pudding mix, and BAM! You're done. The only problem I had with the icing was piping it on the cupcakes. The actual nuts that are in the pudding mix block up the piping tip. Overall, these cupcakes were just light and fluffy all around. Fluffy cupcakes. Fluffy and whippy icing. Very green and very March ready.
Ingredients
1 box white cake mix
1 c vegetable oil
3 eggs
2 c heavy cream
2 (3.5 oz) pkg instant pistachio pudding
1 c club soda
3 c sugar
How To
1. Preheat oven to 350
2. Mix together cake mix, eggs, oil, 1 package of pudding, and club soda in a large bowl. Beat for 3 minutes.
3. Fill cupcake liners 2/3 full. Bake for 18-22 minutes.
4. In a small bowl add cream and white sugar. Beat until soft peaks form.
5. Add pudding mix. Mix until incorporated.
6. Frost cupcakes. Refrigerate until serving
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| These cupcakes are so yummy even our cat, Weezer, likes them! |
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