Pistachio cupcakes

Ingredients:

1 box yellow cake mix (I used Betty Crocker)

1 3.4 oz package instant pistachio pudding mix

1 1/2 cups cold milk

for frosting---

1 cup cold milk

1 3.4 oz package instant pistachio pudding mix

1 cup heavy cream

1/4 cup powdered sugar

roughly chopped roasted/salted pistachio nuts

Directions:

Preheat oven to 350 degrees.

Whisk together the instant pudding and the cold milk. Sprinkle in the cake mix and mix well with a spoon until well combined.

Fill a lined (or greased) cupcake tin about 3/4 of the way full with batter. You should get about 12-13 cupcakes out of this!

Bake for 25 minutes. Let cool completely before frosting.

To make the frosting, whip the cream with powdered sugar until soft peaks form. Whisk together the other package of instant pudding with the milk. Fold pudding into whipped cream and pipe onto cupcakes. Garnish with chopped pistachios.

Time:

1.5 hours (includes time to let cupcakes cool)

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