St Patricks Day Pistachio Cupcakes Recipes

Steps:

• Preheat oven to 375°. In a large bowl, whisk flour, sugar, pudding mix, baking powder and salt. In a small bowl, beat the eggs, milk, oil and vanilla; add to dry ingredients and mix until blended., Fill paper-lined muffin cups three-fourths full. Bake at 375° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Add food coloring to frosting if desired; frost cupcakes and decorate with sprinkles.

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.

Steps:

• In a large bowl, combine the flour, sugar, pudding mix, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients until combined. Fold in chocolate chips. , Fill foil or paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost and decorate as desired.

Steps:

• In a mixing bowl, add the first 5 ingredients; stir to combine.
• Add in the chocolate chips; stir to combine.
• In another bowl, add the eggs, milk, oil, and vanilla; stir to combine.
• Pour the liquid mixture into the dry mixture; stir until well mixed.
• Fill paper-lined muffin cups 2/3 full.
• Set oven at 375 degrees; bake for 18-20 minutes or until pick comes out clean.
• Let cool in pan for 10 minutes, then transfer to wire rack to finish cooling.
• Frost with cream cheese frosting and decorate with colored sugar and sprinkles.

Steps:

• Prepare cake mix according to package directions for cupcakes by combining the cake mix, water, vegetable oil, and eggs. Bake cupcakes for 14-19 minutes and let cool.
• To make the frosting, beat butter until creamy.
• Add powdered sugar, vanilla, heavy cream and salt and mix together with a hand mixer until well combined.
• Add green food coloring until desired color is reached.
• Spread or pipe frosting on top of each cupcake.
• Cut each AirHeads Extreme candy in half and place on top of each cupcake to create an arch.
• Place two mini marshmallows on each end of the rainbow.
• To make the pot of gold, pipe a small amount of frosting onto the wide end of each Rolo, then press into gold sprinkles until all the frosting is covered. Place on the cupcake.

Steps:

• Make the cupcakes:
• Position racks in top and bottom thirds of oven; preheat to 350°F. Line 2 standard 12-cup muffin tins with liners. Whisk flour, baking powder, and salt in a medium bowl. Stir milk and vanilla in a small bowl or measuring cup.
• Cream sugar and butter in the bowl of a stand mixer fitted with the paddle attachment at medium speed, scraping down sides, until pale and fluffy, 3-4 minutes. Add eggs one at a time, beating to blend after each addition.
• Reduce mixer speed to low and beat in dry ingredients in 3 additions, alternating with milk mixture in 2 additions, beginning and ending with dry ingredients. Beat in food coloring until you reach desired green color. Fold in chocolate chips and pistachios.
• Divide batter among muffin cups. Bake cupcakes, rotating baking sheets front to back and top to bottom halfway through, until tops are firm and lightly browned and a tester inserted into the center comes out clean, 13-16 minutes. Transfer pans to wire racks and let cool.
• Make the buttercream and assemble the cupcakes:
• Lightly whisk egg whites and sugar in a medium bowl set over a saucepan of simmering water until hot to the touch or a candy thermometer registers 140°F.
• Pour hot egg whites mixture into stand mixer bowl and whip with the whisk attachment on medium-high speed until doubled in volume and stiff peaks form. Meanwhile, cut butter into 2" pieces. (The butter should be slightly moist on the outside but cold inside.)
• Fit stand mixer with paddle attachment. Add half of butter to bowl. Pulsate (turn on and off) mixer several times until meringue covers butter completely. Add remaining butter and pulsate mixer several more times. Beat on lowest speed, then slowly increase speed every 10 seconds to medium-high. Continue to beat until mixture begins to look light and fluffy. Stop mixer, scrape bowl, then reduce speed to low. Add vanilla and continue to beat on low speed 45 seconds. Increase speed to medium-high and beat until smooth, 45-60 seconds. Add food coloring and mix until you reach desired color.
• Frost each cupcake with a swirl of buttercream, then dust with gold luster dust, if using. Top with sprinkles, if using.
• Do Ahead
• Unfrosted cupcakes can be made 3 days ahead; cover tightly and store at room temperature. Frosted cupcakes can be made 3 days ahead; cover tightly and chill.