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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
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
sugar
1 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
