St. Patrick's Day Cupcakes
"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.12 ServingsPrep: 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.
Nutrition Facts: 1 serving (1 each) equals 250 calories, 11 g fat (2 g saturated fat), 39 mg cholesterol, 301 mg sodium, 34 g carbohydrate, trace fiber, 4 g protein.