What do you do when the nice people from Diamond of California send you a box of pistachios,
walnuts and pecans?
You make cupcakes people!
Cupcakes with pistachios and chocolate.
What could be better!
Showing posts with label pistachio. Show all posts
Showing posts with label pistachio. Show all posts
Thursday, May 29, 2014
Pistachio Cupcakes
What do you do when the nice people from Diamond of California send you a box of pistachios,
walnuts and pecans?
You make cupcakes people!
Cupcakes with pistachios and chocolate.
What could be better!
Wednesday, March 19, 2014
Pistachio Cupcakes
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Sorry I'm a couple of days late sharing St. Patrick's Day cupcakes, but hey at least it's still the month of March :)
I made these Pistachio cupcakes for my boss's birthday. He actually has a St. Patrick's day birthday and he's part Irish too, so I thought Pistachio cupcakes would be perfect for his special day.
This was my first time ever making any type of pistachio dessert and now I'm hooked!
So yummy!
I love eating pistachios by themselves, but never thought to use them in a dessert until the nice people at Diamond of California sent me a bag of Pistachios to play around with.
Diamond is a brand you can rely on for quality and freshness!
I was so happy with the final result and everyone at the office seemed to enjoy them too!
I love the pop of color the raspberries add to the cupcake.
Pistachio Cupcakes
1 box French Vanilla cake mix
1 small pkg. instant pistachio pudding
1 cup buttermilk
4 large eggs
1/3 cup canola oil
1 6 oz. pkg. Diamond of California shelled Pistachios for garnish
Add pudding, eggs, buttermilk and oil.
Using an electric mixer, mix until ingredients are all combined.
Using a large cookie scoop, fill liners 2/3 full. Bake for 18-20 minutes or until done.
Cool in pan for a few minutes and then place the cupcakes on a wire rack to continue cooling.
1 T whipping cream
1 tsp. vanilla extract
Add whipping cream and vanilla extract and beat until light and fluffy.
Frost cooled cupcakes.
Garnish with finely chopped pistachios and a fresh raspberry.
Yield - 20 cupcakes
Sorry I'm a couple of days late sharing St. Patrick's Day cupcakes, but hey at least it's still the month of March :)
I made these Pistachio cupcakes for my boss's birthday. He actually has a St. Patrick's day birthday and he's part Irish too, so I thought Pistachio cupcakes would be perfect for his special day.
This was my first time ever making any type of pistachio dessert and now I'm hooked!
So yummy!
I love eating pistachios by themselves, but never thought to use them in a dessert until the nice people at Diamond of California sent me a bag of Pistachios to play around with.
Diamond is a brand you can rely on for quality and freshness!
I was so happy with the final result and everyone at the office seemed to enjoy them too!
I love the pop of color the raspberries add to the cupcake.
Pistachio Cupcakes
1 box French Vanilla cake mix
1 small pkg. instant pistachio pudding
1 cup buttermilk
4 large eggs
1/3 cup canola oil
1 6 oz. pkg. Diamond of California shelled Pistachios for garnish
Preheat oven to 350
degrees. Line pan with cupcake liners.
Sift cake mix into a
large mixing bowl.Add pudding, eggs, buttermilk and oil.
Using an electric mixer, mix until ingredients are all combined.
Using a large cookie scoop, fill liners 2/3 full. Bake for 18-20 minutes or until done.
Cool in pan for a few minutes and then place the cupcakes on a wire rack to continue cooling.
Vanilla Buttercream
3 sticks unsalted
butter, at room temperature
6 cups confectioners
sugar1 T whipping cream
1 tsp. vanilla extract
In the bowl of your
stand mixer add butter and mix for about 1 minute.
Add confectioners
sugar one cup at a time.Add whipping cream and vanilla extract and beat until light and fluffy.
Frost cooled cupcakes.
Garnish with finely chopped pistachios and a fresh raspberry.
Yield - 20 cupcakes