Today, we did our own version of “Iron Chef.” The secret ingredient was any kind of nut. We decided on pistachios. mmmmm. I love pistachios. These were super moist and flavorful. We loved the frosting the best!
Pistachio Cupcakes
slightly adapted from Real Mom Kitchen
for the cupcakes:
1 box white cake mix(I used French vanilla and that worked too)
1 (3.4oz) package instant pistachio pudding
1 cup canola oil
3 large eggs
1 cup club soda
2 Hershey’s chocolate bars, chopped
1. In a large bowl, beat together all of the cupcake ingredients except chocolate with a mixer. Mix on low for 30 seconds and then increase speed and beat for 2 minutes. Add chocolate and mix until evenly dispersed.
2. Place batter in muffin tins that have been lined with liners. Fill 2/3 full. Bake at 350 for 18-22 minutes for regular cupcakes, or 9-11 for miniatures(I did these) or until golden brown.
Pistachio Frosting
adapted ever so slightly from Real Mom Kitchen
1 1/2 c whipping cream
1/2 c milk
4 Tbs powdered sugar
1(3.4oz) package instant pistachio pudding
4-6 drops green food coloring
1. In a large bowl, whip the milk, whipping cream, and powdered sugar until soft peaks form.
2. Beat in the package of pistachio pudding and food coloring until combined and firm peaks form. Pipe frosting onto cupcakes. If desired, sprinkle each cupcake with some chopped pistachios.
