Saturday, May 19, 2007

Pistachio Cupcakes With Vanilla Frosting

This delectable little gem is courtesy of 52 Cupcakes. Delicious.

Cupcake Ingredients

1 3/4 cups flour
1 3.5-ounce package pistachio pudding mix
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup mini chocolate chips
2 eggs, beaten
1 1/2 cups milk
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup chopped pistachios

Cupcake Instructions

In a mixing bowl, combine flour, pudding mix, sugar, baking powder, and salt. Add mini chocolate chips and stir to combine. In another bowl, combine the eggs, milk, oil, vanilla, and pistachios. Pour the liquid into the flour mixture, and stir to combine. Fill paper lined muffin tins about 2/3 full. Bake at 375 degrees for about 18-22 minutes. Cool in pans for 10 minutes, remove and cool completely before frosting.

Frosting Ingredients

1 cup unsalted butter, softened
1/2 cup milk
2 teaspoons vanilla
6-8 cups icing sugar

Frosting Instructions

Beat together butter, milk, and vanilla until smooth. Add icing sugar and beat until a smooth spreadable consistency is reached. Spread over cooled cupcakes.

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