Megs Watergate Cupcakes Recipes

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WATERGATE CAKE IV

This cake recipe uses pistachio pudding mix in both batter and frosting for delicious cake take on Watergate salad.

Provided by JBS BOX

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 18

Number Of Ingredients 7



Watergate Cake IV image

Steps:

  • Combine cake mix, eggs, oil, soda drink and 1 box pistachio pudding. Pour batter into a greased and floured 13 x 9 inch pan.
  • Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until a toothpick inserted into cake comes out clean. Cool completely.
  • While cake is baking, mix 1 box pistachio pudding, whipped topping, and milk. Chill. Ice cooled cake with chilled frosting.

Nutrition Facts : Calories 310 calories, Carbohydrate 35.3 g, Cholesterol 32.1 mg, Fat 17.7 g, Fiber 0.3 g, Protein 2.8 g, SaturatedFat 3.4 g, Sodium 366.3 mg, Sugar 26.4 g

1 (18.25 ounce) package white cake mix
3 eggs
1 cup vegetable oil
1 cup lemon-lime flavored carbonated beverage
2 (3 ounce) packages instant pistachio pudding mix
1 cup frozen whipped topping, thawed
1 cup cold milk

WATERGATE CUPCAKES

These pistachio-flavor cupcakes with creamy pineapple-marshmallow frosting are upping the ante on everyone's favorite dessert-y salad.

Provided by My Food and Family

Categories     Home

Time 1h5m

Yield 24 servings

Number Of Ingredients 8



Watergate Cupcakes image

Steps:

  • Heat oven to 350°F.
  • Prepare cake batter as directed on package. Blend in dry pudding mix and milk. Spoon batter into 24 paper-lined muffin cups. Bake 20 to 25 min. or until toothpick inserted in center comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
  • Meanwhile, mix COOL WHIP, marshmallows, pineapple and food coloring. Refrigerate 30 min.
  • Frost cupcakes with COOL WHIP mixture. Garnish with nuts.

Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
1/4 cup milk
2-1/2 cups thawed COOL WHIP Whipped Topping
1-1/2 cup JET-PUFFED Miniature Marshmallows
1 can (8 oz.) crushed pineapple in juice, drained
2 drops green food coloring
1/4 cup chopped pecans

MEG'S WATERGATE CUPCAKES

Make and share this Meg's Watergate Cupcakes recipe from Food.com.

Provided by Janice McNeil

Categories     Dessert

Time 1h

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 15



Meg's Watergate Cupcakes image

Steps:

  • Preheat ovento 350 degrees F. Line cupcake tin. Sift together the flour, baking powder,salt and instant pudding mix. Set aside.
  • In a largebowl, cream together the shortening and sugar until light and fluffy. Beat inthe egg yolks one at a time, and then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared tins.
  • Bake in thepreheated oven for 20 to 25 minutes, or until tops spring back when lightlytapped. Cool 15 minutes before turning out onto cooling racks.
  • For Maraschio cherry Italian Buttercream.
  • Combine the maraschino cherry juice and sugar in a saucepan over medium heat. Bring the mixture to aboil, stirring occasionally. Once it boils, stop stirring and insert a candy thermometer.
  • Meanwhile,whip the egg whites in the bowl of a stand mixture to soft peaks. When the cherrysugar is at 238 degrees, add it to the egg whites in a slow steady stream withthe mixer on medium speed.
  • Increase thespeed to high and beat until cooled to room temperature.
  • Add thebutter a few tablespoons at a time, while continuing to mix on medium highspeed. Add the vanilla. Increase the speed to high and beat until smooth. Stir in minced maraschino cherries.

Nutrition Facts : Calories 527.2, Fat 41.3, SaturatedFat 22.4, Cholesterol 138.8, Sodium 426.9, Carbohydrate 36.7, Fiber 0.9, Sugar 26.1, Protein 3.8

1/2 cup shortening
1/2 cup white sugar
4 egg yolks
3/4 cup milk
1 1/2 teaspoons vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (3 1/2 ounce) package instant pistachio pudding mix
1/2 cup sugar
1/2 cup maraschino cherry juice
4 egg whites
2 cups butter, at room temperature
2 teaspoons vanilla extract
10 ounces maraschino cherries, patted dry and minced

PISTACHIO DREAM CUPCAKES

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



Pistachio Dream Cupcakes image

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!

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

WATERGATE CAKE I

If you like pistachio pudding, you will like this cake.

Provided by Suzanne Stull

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 24

Number Of Ingredients 10



Watergate Cake I image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
  • Combine the cake mix, 1 box of the instant pistachio pudding, the vegetable oil, club soda, eggs, and 1/2 cup of the chopped walnuts. Stir until just combined and pour into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cake cool then frost.
  • To Make Frosting: Beat the milk into the remaining box of pistachio pudding. Prepare topping mix according to package directions. Fold into pudding mixture. Spread over top of cooled cake and sprinkle with walnuts and maraschino cherries.

Nutrition Facts : Calories 252.6 calories, Carbohydrate 26.7 g, Cholesterol 23.5 mg, Fat 15.4 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 2.6 g, Sodium 271.4 mg, Sugar 18.7 g

1 (18.25 ounce) package white cake mix
2 (3 ounce) packages instant pistachio pudding mix
1 cup vegetable oil
1 cup carbonated water
3 eggs
½ cup chopped walnuts
¼ cup milk
1 (1.5 ounce) envelope instant dessert topping
¼ cup chopped walnuts
12 maraschino cherries

WATERGATE DESSERT

Make and share this Watergate Dessert recipe from Food.com.

Provided by Rodeocowgirl

Categories     Dessert

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 5



Watergate Dessert image

Steps:

  • Mix pineapple with pudding mix.
  • add marshmallows, and nuts.
  • mix in dream whip.

Nutrition Facts : Calories 161.2, Fat 4.5, SaturatedFat 0.6, Sodium 80.5, Carbohydrate 30.5, Fiber 1.3, Sugar 20.7, Protein 2.2

1 (11 ounce) can pineapple, crushed not drained
1 (3 ounce) box instant pistachio pudding mix
1 (8 ounce) package marshmallows, minuture
1/2 cup nuts
Dream Whip

WATERGATE CAKE

The cake was a huge hit the very first time I made it! Wasn't sure I'd like it, but I was hooked immediately! Very light flavor if your looking to stay away from the super sweet desserts! -Stephanie Curvelo, New Bedford, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 15 servings.

Number Of Ingredients 10



Watergate Cake image

Steps:

  • Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, club soda, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in pistachios. Transfer to a greased 13x9-in. baking pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack., For frosting, in a small bowl, combine pudding mix, whipping cream and milk; beat until soft peaks form. Spread over cake.

Nutrition Facts :

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant pistachio pudding mix
1 cup club soda
1/2 cup canola oil
3 large eggs
3/4 cup pistachios
FROSTING:
2 packages (3.4 ounces each) instant pistachio pudding mix
2 cups heavy whipping cream
1 cup 2% milk

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