St. Patrick's Day Cupcakes
4-serving-size package instant pistachio pudding mix
cup miniature semisweet chocolate pieces
teaspoons baking powder
cup cooking oil
teaspoon vanilla or 1/4 teaspoon almond extract
of a can cream cheese frosting (1 cup)
Green colored sugar
cup candy-coated milk chocolate pieces
- Grease muffin cups or line with paper bake cups. In a large mixing bowl stir together flour, pudding mix, chocolate pieces, sugar, baking powder, and salt. In a small bowl combine beaten eggs, milk, oil, and vanilla or almond extract. Stir into flour mixture just until combined. Fill muffin cups 2/3 full.
- Bake in a 375 degree F oven for 18 to 20 minutes or until golden brown. Cool on a wire rack. Frost with cream cheese frosting; sprinkle with green sugar, then milk chocolate pieces. Makes 18 cupcakes.
From the Test Kitchen
Up to 2 weeks ahead, prepare and bake the cupcakes but do not frost them. Wrap and freeze the cupcakes. Thaw and frost before serving.
Nutrition Facts(St. Patrick's Day Cupcakes)
- Per serving:
- 285 kcal cal.,
- 13 g fat
- 32 mg chol.,
- 179 mg sodium,
- 40 g carb.,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet