Pistachiodreamcupcakes Recipes

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REAL PISTACHIO CUPCAKES



Real Pistachio Cupcakes image

St. Patrick would certainly give his approval. Because these cupcakes are the real deal! No pudding mixes here, just roasted pistachios. A wonderfully not-too-sweet pale green cupcake that is sure to please. Easy and quick to make, too!

Provided by Candice

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 35m

Yield 24

Number Of Ingredients 10

1 cup roasted pistachio nut meats
1 ½ cups white sugar, divided
¾ cup all-purpose flour
¾ cup cake flour
2 teaspoons baking powder
¾ teaspoon salt
¾ cup unsalted butter, at room temperature
4 large eggs
⅔ cup milk, at room temperature
2 teaspoons vanilla

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Blend pistachios with 1/2 cup sugar in a blender until finely ground.
  • Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl.
  • Beat 1 cup sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the creamy butter mixture, thoroughly integrating each egg before adding the next.
  • Stir milk and vanilla extract together in a separate bowl.
  • Alternately stir flour mixture and milk mixture in small amounts into the butter mixture beginning and ending with the flour mixture; stir just until it comes together into a batter. Fold the ground pistachios into the batter. Spoon batter into the prepared muffin cups to about 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the muffin cups for 5 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 175.3 calories, Carbohydrate 20.9 g, Cholesterol 46.8 mg, Fat 9.1 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 4.3 g, Sodium 150.6 mg, Sugar 13.4 g

PISTACHIO DREAM CUPCAKES



Pistachio Dream Cupcakes image

Pistachio pudding is a nice, light and sweet confection. I decided that this pudding could easily intermingle into a cake mix. The perfect topping for this cake is simple as well, frosting with added almond extract!

Provided by roxy_froggy25

Categories     Dessert

Time 40m

Yield 24 cup cakes, 24 serving(s)

Number Of Ingredients 7

1 (18 ounce) package yellow cake mix
1 (3 ounce) package fat-free sugar-free instant pistachio pudding mix
3 egg whites
1/3 cup non-fat vanilla yogurt
1 1/3 cups water
1 (16 ounce) container vanilla frosting
2 teaspoons almond extract

Steps:

  • Heat oven to 350 degrees.
  • Place cake mix, pudding mix, egg whites, fresca, and water into a large mixing bowl. Beat with an electric mixer for at least 2 minutes, allowing mix to incorperate.
  • Grease muffin tin. Divide batter evenly in muffin tin, filling 2/3 full. Bake 30 minutes, or til cakes form cracks. Let cakes cool completely on wire rack.
  • Add 1 teaspoon of almond extract at a time and stir to incorperate. Add enough to notice the flavor. Spread frosting evenly over cakes and then you can enjoy!

PISTACHIO DREAM CAKE



Pistachio Dream Cake image

Adapted from Taste of Home. My DH likes anything with pistachios in it, so this is a winner with him. I use the regular pistachio pudding mix instead of sugar-free because I don't like the artificial sweeteners, but you could use sugar-free and still have delicious results...

Provided by Sweet Diva MJ

Categories     Dessert

Time 45m

Yield 20 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package yellow cake mix
1 (1 ounce) package Jell-O instant pistachio pudding mix
1 (8 ounce) nonfat plain yogurt
3 egg whites
1 teaspoon vanilla extract
1 cup carbonated lemon-lime beverage
1 1/2 cups nonfat milk
1 (1 ounce) package Jell-O instant pistachio pudding mix
2 cups reduced-fat whipped topping

Steps:

  • In a large mixing bowl, combine dry cake and pudding mixes, yogurt, egg whites and vanilla; beat on low speed for 1 minute.
  • Gradually beat in soda.
  • Pour into a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray.
  • Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean.
  • Cool.
  • For frosting, combine milk and dry pudding mix in a mixing bowl; beat on low for 2 minutes.
  • Fold in whipped topping. Spread over cake.
  • Store in the refrigerator.
  • Yield: 20 servings.

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