This is a very good recipe for cupcakes that just happen to be green. If you’re looking for something to bake for that St Patrick’s Day event, or just for your family, these might be what you’re looking for.
The inclusion of Pistachio pudding mix into the cupcake batter is what gives them the green color, plus a mild flavor of pistachio. I wanted a stronger flavor in mine so I added a tiny bit of almond flavoring, and that, for me, was just enough. The frosting is a white butter cream that I tinted green and then sprinkled the tops with green decorating sugar. The cupcake itself is very moist because of the addition of sour cream or yogurt.
I plan to keep this recipe handy because I think I will try substituting other flavors of pudding mix for the pistachio, and varying the frosting to match the cupcake. It has the potential for being a basic cupcake recipe that lends itself to many variations.
SERVINGS: Makes 12
INGREDIENTS and DIRECTIONS:
You will need to have ready 3 mixing bowls; a large mixer bowl, and 2 other smaller bowls. A muffin pan with paper liners, or well sprayed. Preheat oven to 350*F.
1. In your large mixer bowl, beat together all the following till thoroughly combined.
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon almond or pistachio flavoring, optional
2. In a medium bowl, whisk together—
- 1 ( 3 1/8 oz. ) package pistachio instant pudding mix. Sugar free is OK.
- 1 2/3 cup flour
3. In a small bowl, whisk together
- 1/2 cup plain or vanilla yogurt, or sour cream
- 1/2 cup milk
4. 3/4 cup chopped pistachio nuts, optional
5. Starting and ending with flour, alternately beat in flour and yogurt/milk mixtures, scraping down the bowl several times.
6. Stir in chopped nuts, if using.
7. Spoon into paper-lined muffin pans, and bake at 350*F for 18 – 22 minutes, until a toothpick inserted into the center of one comes out clean.
8. Remove from oven and allow to cool 10 minutes in pan, then remove to a wire rack for complete cooling before frosting.
BUTTER CREAM FROSTING
- 1/2 cup ( 1 stick) unsalted butter, softened
- 1/2 teaspoon flavoring; vanilla, almond, or pistachio
- 2 1/4 cups confectioners’ sugar
- 1 – 2 Tablespoons milk
- 2-3 drops green food coloring
1. With an electric mixer, beat the butter till very soft and pale. Beat in flavoring.
2. Gradually sift in the confectioners’ sugar, beating well after each addition. The more you beat at this stage, the lighter and fluffier the frosting will be. Add milk a little at a time to achieve desired consistency for spreading or piping.
3. To color, add drops of food coloring, and beat in to achieve desired level of color.
4. Cover frosting with plastic wrap and put in refrigerator for at least an hour to firm up. It will keep up to a week stored in the refrigerator. Bring to room temperature before using.
Decorating Tips: Green decorating sugar is a nice touch for green/ St Patrick’s Day cupcakes; or, if using pistachio nuts in the cupcake batter, a few chopped pistachio nuts sprinkled on top would also be nice.
SOURCE: The Cupcake, by Angela Drake, for Paragon Books