Sunday, August 14, 2011

Pistachio Cupcakes

So..... Ever since I signed up to bake strawberry cupcakes, I've been in a cupcakey mood. Do you have any special requests? Because if Mike and I continue eating said cupcakes at the rate I'm baking them, we're both going to have coronaries in the next 5-10 years. But oh, we will die happy.

Mike particularly likes pistachios, and this recipe from Real Mom Kitchen was the first to come up when I Googled "pistachio cupcakes." I've never really done an altered box recipe before, and Oh. My. Gosh. Does this one live up to the hype. It's the fluffiest cake part of a cupcake I've encountered in a while. Of course I am enamored of the oddity of ingredients and simplicity of the batter: literally just dump white cake mix, eggs, pudding mix, canola oil, and CLUB SODA (of all things!) into a mixer and beat. I'm seriously considering looking for strawberry instant pudding next time I go Krogering.

The icing is pretty special too: it's whipping-cream based instead of a classic buttercream, so it's light and fluffy. Kinda like me.

Pistachio Cupcakes
  • 1 box white cake mix
  • 1 (3.5 oz) package instant pistachio pudding
  • 1 cup canola oil
  • 3 large eggs
  • 1 cup club soda
  • 1 1/2 cup whipping cream
  • 1/2 cup milk (I used skim)
  • 2 Tbsp. powdered sugar
  • 1 (3.5 oz) package instant pistachio pudding
  • 4-6 drops green food coloring
  • 1/4 cup chopped pistachios, optional
  1. In a large bowl, beat together all of the cupcake ingredients with a mixer. Mix on low for 30 seconds then increase speed and beat for 2 minutes. Beware that the club soda with cause the ingredients to puff while adding them to the bowl.
  2. Place batter in muffin tins that have been lined with liners. You only need to line 21 muffin tins. Fill tins about 2/3 of the way full with batter.
  3. Bake at 350 for 18-22 minutes until golden. Allow cupcakes to cool.
  4. Once cupcakes have cooled you can make the frosting. In a large bowl, whip together the milk, whipping cream, and powdered sugar until soft peaks form. I did this in my kitchen aid.
  5. Then beat in the package of pistachio pudding and food coloring until combined and firm peaks form. Pipe frosting onto cupcakes. Sprinkle each cupcake with a little of the chopped pistachios if desired. Makes 21 cupcakes.
Photo and recipe courtesy of Real Mom Kitchen.



Made by Lena