Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Saturday, March 19, 2011

Pistachio Cupcakes

Having been a young mother and now a grandmother, I can attest to the fact that sometimes there is no time for baking from scratch.   I found that if you use a cake mix and sub milk for the water requirement and add 2 tablespoons of sour cream your cake or cupcakes will bake up with a nice “from scratch” taste and texture.  I wanted to make a green dessert for Saint Patrick’s Day, and it had to be cupcakes because we are also celebrating our Grandson’s Birthday – so I made Pistachio Cupcakes.    This is how……


Ingredients:

1 Box cake mix  --  I used Pillsbury Classic White
1 Box (small) pudding mix – I used Jell-O brand Pistachio
1 ¼ cup milk (sub the water requirement on cake box with milk)
2 Tablespoons of sour cream - no more
1/3 cup oil  --  I used canola (or whatever measurement your cake box calls for)
4 whole eggs  -- I used extra large 

Prepare your tins - either with spray or paper liners.

Preheat oven to 350 degrees.

Just add all of the ingredients in a large mixing bowl and combine with an electric mixer.   Mix until the batter is smooth.
  
For regular size cupcakes:
Using a medium size cookie scoop, fill regular size cupcake liners with one scoop.   Bake for 18 minutes or when toothpick inserted into the center comes out clean.   The cupcakes will have a light golden finish on top.

For large size cupcakes:
Using a medium size cookie scoop, fill large size cupcake liners with two scoops.   Bake for 23 minutes or when toothpick inserted into the center comes out clean.   The cupcakes will have a light golden finish on top.













 Frost when completely cooled.


Buttercream Frosting

The frosting is so easy to throw together it pays to make this from scratch. 
 
3 cups confectioners' sugar
1 cup butter ROOM TEMPERATURE
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream (or milk)
Sprinkles of choice

Using an electric hand mixer, cream together the sugar and butter on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading or piping consistency.


This is another picture from a batch of Pistachio Cupcakes made a month later for a Baby Shower.  See cream topper directions under Strawberry Cupcakes.
 
    

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