Baked Goods & Sweet Treats Recipes

Recipe || Pistachio Pudding Cupcakes

I don’t know if I’ve said this before, but there is NOTHING I love more than a good pistachio dessert. Pistachio Religieue pastries are my idea of heaven. And these little guys are filled with pistachio-y goodness. Even enough for the likes of a girl like me.
Pistachio Pudding Cupcakes


For cake:
1 (3.4 oz) package of Pistachio Instant Pudding (Jello Brand*)
2 1/2 cups of flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups of sugar
1 teaspoon vanilla
1 1/2 cups milk

For the frosting:
1 (3.4 oz) package of Pistachio Instant Pudding (Jello Brand*)
1 cup heavy cream
1 cup milk
1/4 cup powdered sugar
roasted, salted crushed pistachios to top (if desired)

Preheat oven to 350 F.  Whip together milk and pudding mix. In a separate bowl add together all your dry ingredients. Slowly stir the dry ingredients into the pudding mixture until throughly combined. Add in your vanilla and stir.

Fill your cupcake tins 3/4 of the way full. This mix makes around 12 cupcakes. Bake for 25 minutes and let them cool completely.

To make your frosting whip together the cream and the powdered sugar until soft peaks appear. In another bowl mix together the second package of instant pudding and the milk. Fold the pudding into the whip cream. Since I made this is the summer and it was very hot in my kitchen I refrigerated the frosting for an hour before attempting to pipe it.

Garnish with the crushed pistachios. We don’t have a food processor, so I was going to crush them in Sam’s coffee bean grinder but I was terrified of breaking his most prized position so I crushed them by putting the pistachios in a ziplock baggy and pounding them with something heavy. (A bottle of Grand Marnier, in this case).

Pistachio is one of those flavours that I just can’t resist. What about you guys?

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