Pistachio Cupcakes
 
 
Ingredients
  • ¾ cup butter, softened
  • 1½ cups of white sugar
  • 1 (99g) package of pistachio pudding (I used Jello brand - The crystals in this brand are the palest of green, almost white so your cake doesn't turn out a garish, neon green)
  • 4 large eggs
  • 1 cup chopped pistachios (reserve1/4 cup for garnish)
  • 1¼ cups milk
  • ⅓ cup vegetable oil
  • 1 tsp vanilla extract
  • 2 cups cake flour (OR 1¾ cups all-purpose flour with ¼ cup cornstarch, sifted together well. Which basically has turned the all-purpose flour to cake flour)
  • 4 teaspoons baking powder
  • 1 teaspoon salt
Instructions
  1. Preheat oven to 325 degrees F for a flat topped cupcake or 350 degrees F for a domed top ( I find it easier to pipe on a flat top, so that's what I went with.)
  2. Fill muffin tins with cupcake liners. (See note)
  3. Whisk together dry ingredients - flour, (cornstarch if using), baking powder and salt. Set aside.
  4. Mix together the milk, oil and vanilla. Set aside.
  5. In the bowl of an electric mixer combine butter and sugar until light and fluffy.
  6. Add pudding mix to butter and sugar, mixing well to combine.
  7. Add eggs one at a time, mixing well after each addition.
  8. Add chopped pistachios
  9. Starting with the flour and ending with the milk mixture, alternately add dry and wet ingredients, using about ⅓ of each at a time.
  10. Scoop batter into prepared muffin tins. Filling each about ¾ full (I find a large ice cream scoop is the perfect tool to use)
  11. Bake until golden and a cake tester or toothpick inserted in centre comes out clean. Depending on the oven temperature you choose and variances in temperatures between ovens, this will take anywhere from 17 - 28 minutes, so check them often! (by using the oven light, don't keep opening the oven door)
  12. Transfer to rack; let cool completely.
  13. Frost with your favourite icing, I used a basic white vanilla bean frosting and piped it on the tops.
  14. Garnish with reserved chopped pistachios.
Notes
Depending on the size of your tins and how full you fill them this recipe will make 18 - 24 cupcakes.
Recipe by Older Mommy Still Yummy at https://oldermommystillyummy.com/35692-pistachio-cupcakes/