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Yum Alert: Pistachio Pudding Cupcakes

12 years ago
by emilyc
pistachio pudding cupcake
Written by emilyc

pistachio pudding cupcake

If I had all pistachio everything all the time, I’d be totally fine with it. The flavor is absolutely delish, the color is gorgeous, and when translated into cupcake form, its greatness is amplified. Recipe and image via Eat, Live, Run.

Ingredients:

1 box yellow cake mix (I used Betty Crocker)

1 3.4 oz package instant pistachio pudding mix

1 1/2 cups cold milk

for frosting—

1 cup cold milk

1 3.4 oz package instant pistachio pudding mix

1 cup heavy cream

1/4 cup powdered sugar

roughly chopped roasted/salted pistachio nuts

For preparation instructions, click here.

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About the author

emilyc

Emily is a New Yorker trapped in a Floridian's body and loves every minute of her big city life. With a major in international business and years of being surrounded by ill-fitting suits and all the wrong shoes, she learned that the importance of fashion needs to be communicated to the world. To her, fashion is on the same level as charity work and feeding hungry children. Emily can be found frolicking the streets of her gayborhood enjoying the off-color humor of the gays.

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