St. Patrick's Day Cupcakes
Quick Cooking
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"These stir-and-bake cupcakes go together super-quick," remarks Kathy Meyer of Almond, Wisconsin. Pistachio pudding mix gives them a mild flavor and pretty pastel color that makes them perfect for St. Patrick's Day.
SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min. + cooling
Ingredients:
- 1-3/4 cups all-purpose flour
- 2/3 cup sugar
- 1 package (3.4 ounces) instant pistachio pudding mix
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1-1/4 cups milk
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- Green food coloring, optional
- Cream cheese frosting
Directions:
In a large bowl, combine the dry ingredients. In another bowl, beat eggs, milk, oil and vanilla; add to dry ingredients and mix until blended.
Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Add food coloring to frosting if desired. Frost cupcakes. Yield: 1 dozen.