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Go Nuts With These Pistachio Pudding Cupcakes

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A nutty cupcake that’s over-the-top delectable.

Who loves pistachio ice cream? I’m pretty sure that many of you are probably licking your lips by now with just reading the words “pistachio ice cream”.

Nuts are always perfect for anything sweet and that includes cupcakes. When I came across this recipe, I just couldn’t get a hold of myself that I just had to spread the love!

The cupcake has pistachio, the frosting has pistachio and it has pistachio sprinkled on top of it. What more do you want?

Check out the rest of the post to get the whole story.


 Pistachio Pudding Cupcakes

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Ingredients:

bakes 12 cupcakes

Prep time 1 hour and 30 mins

 

cupcakes

1 box yellow cake mix (I used Betty Crocker)

1 3.4 oz package instant pistachio pudding mix

1 1/2 cups cold milk

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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

 

Instructions:

Preheat your oven to 350 degrees. Mix together the instant pudding and the cold milk. Sprinkle in the cake mix and mix well with a spoon until well combined. Fill a cupcake tin about 3/4 of the way full with batter.  Bake for 25 minutes. Make sure to cool completely before frosting.

For 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.04 c

There you have it, a quick yet delightful Pistachio Pudding Cupcake ready for your afternoon snack or party.

Tell us how you went with your cupcake in the comments section below.

Happy baking!

 

Resource: eatliverun.com

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