Wednesday, October 14, 2015

Pistachio Cupcakes


3/4 c. sugar
1/2 c. oil
2 eggs
1/2 tsp. almond extract
1 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. sour cream, light
1/2 c. milk, 1%
1 2/3 c. flour
1 oz. pkg sugar free pistachio pudding mix

Preheat the oven to 350 degrees. In a small bowl, combine the sour cream and milk together. With an electric mixer, mix the sugar, oil, eggs, almond extract, salt, baking powder and baking soda together until everything is creamed well. Add 1/3 of the flour, then 1/2 of the liquid, another third of the flour, the remaining liquid, the last of the flour and the pistachio pudding mix just until everything is combined. Try not to over mix or the dough will become gummy. Line 14 muffin cups with paper liners. Using a batter scoop, fill each cup 1/2 to 2/3 of the way with batter. Bake for 18-20 minutes. Remove from the tins and let cool fully on a wire rack before frosting.

(The frosting recipe that I used was the Dairy Free Vanilla Frosting located at the bottom of my recipe for Vanilla Coconut Crumble Cake. I just added green food coloring and some green sparkle gel with a few zombie hands for Halloween!)

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