Pistachio Chocolate Chip Cupcakes
Do you realize what holiday is right around the corner? I’ll give you a hint, the date is March 17th. You better remember, particularly for all your Irish friends. Plus, you know what they say. Everyone is Irish on St Patrick’s Day. Here’s an easy but very appropriate, baking suggestion to help celebrate.
Adapted from and inspired by a recipe on www.recipe.com
Click here for recipe
Cupcakes
1 ¾ C (6 ¼ oz/177 g) all-purpose flour
1(3 ½ oz/99 g) package instant pistachio pudding mix
2/3 C (4 ¾ oz/135 g) granulated sugar
2 ½ t (10 g) baking powder
½ t (3 g) salt
¾ C miniature chocolate chips
2 eggs, room temperature
1 ½ C (355 ml) milk
½ C (118 ml) vegetable oil
1 t (5 ml) vanilla extract
Frosting
10 T (140 g) unsalted butter,room temperature
16 oz (454 g) creamed cheese,room temperature
3 ½ C (14 oz/397) powdered sugar
2 ½ t (13 ml) vanilla extract
Green food coloring
Various colored sugar and sprinkles
Position rack in middle of oven and preheat to 375° F (195° C). Line 18 standard muffin cups with paper liners. Set aside.
Cupcakes – In mixing bowl, add first 5 ingredients; stir to combine. Add chocolate chips; stir to combine. In another bowl, add eggs, milk, oil, and vanilla; stir to combine. Pour liquid mixture into dry mixture; stir until well mixed.
Fill paper-lined muffin cups 2/3 full.
Bake for 18-20 minutes or until a wooden toothpick comes out clean. Rotate pan one half turn midway through baking. Let cool in pan for 10 minutes, then transfer to wire rack to finish cooling.
Frosting – Mix butter, cream cheese and vanilla on high speed for approximately 3 minutes. Add sugar gradually, beating until light and fluffy. Add 1 drop of food coloring at a time until desired color is obtained.
Frost and decorate with colored sugar and sprinkles.
Yields: 18 cupcakes.
Click here for Baker's Notes