So I really wanted to find some way to make pistachio cupcakes. I don’t really know much about pistachio desserts. I’ve only ever had the Jello pistachio instant pudding. I searched around to find a simple recipe. Imagine how happy I was to find a cupcake recipe that actually called for that very same jello instant pudding! This one was found on a blog called eat, live, run. She writes an entertaining blog and is totally worth checking out. On to the cupcakes!
- 1 box of white cake mix
- 1 box Jello pistachio pudding
- 1 1/2 cups milk
Mix the pudding and milk and then mix the cake mix into the pudding. Pour into a ziploc bag and use the bag to pipe the cupcakes. Bake at 350° for 18-25 minutes.
For the frosting I decided to go with a classic American butter cream with a few drops of green food coloring.
- 1 lb butter
- 1 kg icing sugar
- Cream (as needed)
- Green food coloring
- Vanilla extract 2 tsps
- Almond extract 2 tsps
Mix butter and sugar until light and fluffy and food coloring until you get the color that you want and add cream until you get the consistency you’re looking for.
Next sprinkle chopped pistachios over top and top with one whole pistachio right on the top. Delicious, sweet and salty. I also love the crunch of pistachios.