Thursday, October 27, 2011

Pistachio Cupcakes With Pistachio Frosting

In my previous post, I promised that I will show you an example of making your boxed cake mix taste more like something that is made from scratch. I decided to bake pistachio cupcakes with pistachio frosting. The frosting actually is made from scratch, and is a fresh cream frosting, so it is recommended that you refrigerate your cake and eat it within 24 hours.

And, since this is a time-warped kitchen, here is a mini history lesson on cupcakes: Cupcakes have been around since the late 1700s, and were known as "cakes that can be baked in cups." Of course, they were not always baked in actual cups; many were also baked in ramekins and muffin tins. Up until the recent years, cupcakes were seen as novelty, not as the hot trend that they are now. However, I love cupcakes because I know the exact portion that I'm getting, and not feel so tempted to get a second slice.

Pistachio Cupcakes:

1 box of white cake mix
2 eggs
1 package of pistachio pudding mix (I use Jell-O brand)
3/4 cup milk
1/2 cup vegetable oil
Juice of 1/2 lemon (read the previous posting to see why this is important)
1 drop of green food coloring

Mix everything together on medium speed. Fill each cupcake cup only 1/2 way. Bake at 375 Fahrenheit for 10-15 minutes, or until toothpick inserted comes out dry. Cool.

Fresh Pistachio Cream Frosting:

1 and 1/2 cups of heavy whipping cream (not whipped cream)
1 package of Jell-O brand pistachio pudding mix
2 Tablespoons powdered sugar
1/2 cup milk
1 to 2 drops green food coloring

Direction: Mix everything together until a thick frosting is formed.


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