This Recipe comes from my Taste of Home magazine. These cupcakes will be perfect for St. Patrick’s day. Pistachio pudding mix is added to the cupcake batter. You could use Cream Cheese Frosting, tinted with green food coloring, or you could even use Cool Whip, that has been tinted for the Frosting. This recipe will make 12 cupcakes. Enjoy!
Ingredients:
1-3/4 cups all-purpose flour
2/3 cup sugar
1 package (3.4 ounces) instant pistachio pudding mix
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1-1/4 cups milk
1/2 cup canola oil
1 teaspoon vanilla extract
Green food coloring, optional
Cream cheese frosting for the top.
2/3 cup sugar
1 package (3.4 ounces) instant pistachio pudding mix
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1-1/4 cups milk
1/2 cup canola oil
1 teaspoon vanilla extract
Green food coloring, optional
Cream cheese frosting for the top.
Directions:
In a large bowl, combine the dry ingredients. In another bowl, beat eggs, milk, oil and vanilla; add to dry ingredients and mix until blended. Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Add food coloring to frosting if desired. Frost cupcakes. Yield: 1 dozen.