St. Patrick's Day Cupcakes
These cupcakes go together super-quick. Pistachio pudding mix gives them a mild flavor and pretty pastel color that makes them perfect for St. Patrick's Day.
1-3/4 cups all-purpose flour
2/3 cup granulated (white) sugar
1 (3.4 ounce) package instant pistachio pudding mix
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups 2% milk
1/2 cup canola oil
1 teaspoon vanilla extract
green food coloring, optional
cream cheese frosting
Preheat oven to 375°:F (191°C). Prepare muffin pan by placing 12 paper baking cups in the cavities or by coating the cavities.
In a large bowl, combine the flour, sugar, pudding mix, baking powder and salt. In a small bowl, beat the eggs, milk, oil and vanilla; add to dry ingredients and mix until blended. Fill paper-lined muffin cups three-fourths full.
Bake for 18 to 22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire cooling rack to cool completely. Add food coloring to frosting if desired; frost cupcakes.
Preparation Time: 15 minutes
Bake Time: 20 minutes
See Icing Recipes for a list of recipes to prepare or purchase ready made icing.
Amount per serving: Calories 250, Fat 11 g (Saturated Fat 2 g), Cholesterol 39 mg, Sodium 301 mg, Carbohydrate 34 g (Sugars 18 g, Fiber 0), Protein 4 g.
Recipe Courtesy Of
Kathy Meyer, Almond, Wisconsin