July 13, 2011

Pistachio Cupcakes

I made these for the daughter of a friend last year. They were soooo good. Everyone seemed to like them quite well. I ended up making her an awesome Twilight themed cake but that's another story I haven't yet posted.


1 (18.25 oz.) pkg yellow cake mix
2 (3.2 oz) pkgs instant pistachio pudding mix
1 cup water
3/4 cup vegetable oil
4 eggs


In a mixing bowl, combine dry cake and pudding mixes, water, oil and eggs. Beat on low speed for 1 minute. Pour into a greased 9-inch or 10-inch fluted tube pan. Or in my case muffin tins lined with cupcake liners.

Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Adjust the baking time for cupcakes. I can't recall how long I baked these as cupcakes as it was last year when I made them. I would use the baking time suggested for cupcakes on the cake mix box as a guideline.

I topped the cupcakes with a pistachio buttercream. I used a standard buttercream recipe replacing the vanilla, almond and butter flavorings with pistachio flavoring instead.

Happy Baking,

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