St. Patrick’s Day Cupcakes
Ingredients
- As seen on WKTV NEWSChannel 2
- 1 (16.5 ounce) package plain white or yellow cake mix
- 1 (4-serving size) package instant pistachio pudding and pie filling mix
- 4 eggs
- 1 cup water
- 2/3 cup vegetable oil
- 3 to 4 drops green food color (optional)
- Whipped Cream Frosting
- Green candy sprinkles (optional)
- WHIPPED CREAM FROSTING
- 1/4 cup instant pistachio pudding mix (from a 4-serving size package)
- 1 pint heavy (or whipping) cream
- 3 to 4 drops green food color (optional)
- In a medium bowl, combine pudding mix and heavy cream. Beat with an electric mixer on medium speed until slightly thickened. Add food color, if desired. Continue beating until thickened and peaks form.
Instructions
- Preheat oven to 350 degrees. Grease 24 muffin cups or line with paper liners. In a large bowl, combine cake mix, pudding mix, eggs, water, oil, and food color, if desired. Blend with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; beat 2 minutes. Divide into muffin cups. Bake until a toothpick inserted in centers comes out clean, 15 to 20 minutes. Cool 5 minutes before removing to wire racks. Cool completely. Frost with Whipped Cream Frosting; garnish with candy sprinkles, if desired. Makes 24 cupcakes.
Notes
Here are more St. Patrick's Day recipes
Copyright 2017 by Cynthia O\'Connor O\'Hara - All Rights Reserved - The Harried Housewife is a registered trademark of Cynthia O\'Connor O\'Hara
