Pistachio Cupcakes

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Today is the last of my green recipes for St. Patty’s Day.  I must say that it has been a fun week.  In my opinion, I did save the best recipe for last.  These pistachio cupcakes turn out very light, moist, and fluffy.  

There is instant pistachio pudding and club soda in the cupcakes. Then the frosting is made from whipped cream and instant pistachio pudding mix. Oh, and the frosting is nice and creamy with the light flavor of pistachio pudding.  They are HEAVENLY I tell you, just HEAVENLY!

The recipe is one I adapted from tablespoon.com which was shared by The Girl Who Ate Everything.  The original recipe said it made 18 cupcakes but mine over flowed as you can probably tell in the picture.  I recommend doing at least 21 cupcakes.  There should be enough frosting to go on the 21 if you don’t pile it too high. With the way I frosted mine, I had just enough to do the 18 cupcakes with a little extra.

If pistachio ain’t your thing, you can always whip up a batch of the green velvet cupcakes I posted last year.

Here is what you need to make the

Pistachio Cupcakes

• WHITE CAKE MIX
• INSTANT PISTACHIO PUDDING
• CANOLA OIL
• EGGS
• CLUB SODA
• WHIPPING CREAM
• MILK (I USED SKIM)
• POWDERED SUGAR
• GREEN FOOD COLORING
• PISTACHIOS

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