Belated Post: St. Patrick's Pistachio Cupcakes
Here are the green pistachio mini cupcakes I served at my church in honor of St. Patrick's Day.
I sort of hashed a couple of recipes together for these:
Mini Pistachio Cupcakes
Ingredients:
1 package yellow cake mix
Oil, eggs, & water as called for by cake mix directions
1 (3.4 oz) package instant pistachio pudding
1/2 teaspoon almond extract
1/2 cup sour cream
Green food coloring
Directions:
1. Prepare mini cupcake tins with liners.
2. Prepare yellow cake mix with the oil, eggs & water as specified by the cake mix directions.
3. Beat in the pistachio pudding, almond extract, & sour cream until well blended
4. Mix in green food coloring to desired color.
5. Divide cake batter amongst prepared mini cupcake tins.
6. Bake in batches at 350 degrees for approximately 15-19 minutes or until done.
7. Decorate when cool. Makes approximately 7 dozen mini cupcakes.
I used a cream cheese frosting (basic recipe here) with several extra cups of powdered sugar until it was a good piping consistency. And more pistachioes for garnish! They turned out so cute! XD
Basic Cream Cheese Frosting:
1 package cream cheese, softened
1 cup powdered sugar, sifted
1 1/2 teaspoons vanilla extract
Combine cream cheese, sifted powdered sugar and vanilla extract in medium size bowl. Mix until smooth and creamy.
~*~*~*~*~*~*~*~*~*~*~*~*~
And, the question:
I read some general comments on the pistachio cake recipes on Allrecipes.com. People talked about the cake shrinking as it cooled, and others mentioned that adding the sour cream to the batter would remedy this. So I ended up adding sour cream to the batter, but my cupcakes still collapsed in after I took them out of the oven. (Fortunately they were cleverly and easily disguised by the frosting! \o/)
Why?/How do I fix this for next time? Thanks!
X-posted to curiouscupcakes
I sort of hashed a couple of recipes together for these:
Mini Pistachio Cupcakes
Ingredients:
1 package yellow cake mix
Oil, eggs, & water as called for by cake mix directions
1 (3.4 oz) package instant pistachio pudding
1/2 teaspoon almond extract
1/2 cup sour cream
Green food coloring
Directions:
1. Prepare mini cupcake tins with liners.
2. Prepare yellow cake mix with the oil, eggs & water as specified by the cake mix directions.
3. Beat in the pistachio pudding, almond extract, & sour cream until well blended
4. Mix in green food coloring to desired color.
5. Divide cake batter amongst prepared mini cupcake tins.
6. Bake in batches at 350 degrees for approximately 15-19 minutes or until done.
7. Decorate when cool. Makes approximately 7 dozen mini cupcakes.
I used a cream cheese frosting (basic recipe here) with several extra cups of powdered sugar until it was a good piping consistency. And more pistachioes for garnish! They turned out so cute! XD
Basic Cream Cheese Frosting:
1 package cream cheese, softened
1 cup powdered sugar, sifted
1 1/2 teaspoons vanilla extract
Combine cream cheese, sifted powdered sugar and vanilla extract in medium size bowl. Mix until smooth and creamy.
~*~*~*~*~*~*~*~*~*~*~*~*~
And, the question:
I read some general comments on the pistachio cake recipes on Allrecipes.com. People talked about the cake shrinking as it cooled, and others mentioned that adding the sour cream to the batter would remedy this. So I ended up adding sour cream to the batter, but my cupcakes still collapsed in after I took them out of the oven. (Fortunately they were cleverly and easily disguised by the frosting! \o/)
Why?/How do I fix this for next time? Thanks!
X-posted to curiouscupcakes