Yesterday was our semi-regular weekly playgroup/dinner, and it was our turn to host.
We decided since it was St. Patrick’s Day that we should celebrate in true Irish style and so my Sweet Man whipped us all up some of the yummiest corned beef & cabbage I have ever had… see there was this subtle mustard sauce involved, and butter and cabbage and… well I could go on and on, but I won’t – maybe I could talk him into posting the recipe on his blog…? Hint, hint.
I could also go on and on about the baked chicken he did, the amazingly gooey and delish hashbrown brown casserole Michelle brought, the yummy & fresh salad that Alison brought… oh I am drooling again. Sorry about that…
My contribution to this St. Patty’s day feast was dessert. I of course had to go with something green, and because I have been on a Pistachio Pudding kick lately, I knew just what I wanted to try: Pistachio Cupcakes.
Instead of going all fancy /gourmet, I wanted to try and do something very vintage in feel, but still really yummy.
To me pudding is one of those great vintage treats that nobody really pays attention to much anymore, but I still love it all the same. Seems like by the way the cupcakes were all gobbled up yesterday, eveyone else agrees!
The cupcake recipe itself is pretty basic, with just one “twist,” the frosting on the other hand has revolutionized frosting making for me from now on. I have found the easiest, most delish frosting and it requires no egg whites or shortening (2 things I have never really embraced in my baking) and could be very easily modified by just switching pudding mixes. I don’t know if the instant jello’s will work as well as the pudding, but you better believe I am going to try!
Here is the recipe I used (modified somewhat from one found online)
1 package White Cake Mix w/Pudding in the Mix
1 3 oz. Package Instant Pistachio Pudding Mix
1 1/4 Cups Water
1/4 Cup Oil
1/2 Teaspoon Almond Extract
7 Drops Green Food Dye
Place all ingredients in bowl, beat at low speed to moisten.
Beat on medium speed 4 minutes.
Spray Cupcake liners/pan with Bakers Ease Spray
Fill Cupcake Liners/Pan 1/2 way – 2/3 way full.
Bake @ 350 degrees till done (use toothpick testing method)
Makes 12-16 Cupcakes
Amazing Icing Recipe
(found on recipezaar.com by Thierry Schwartz)
Place beaters and mixing bowl (I used stainless) in fridge for 10-20 minutes to get cold.
Combine the following
1 Box Instant Pistachio Pudding Mix
1 Pint of Heavy Whipping Cream
Start beating very slowly at first, gradually increasing the speed of your mixer till peaks begin to form. Don’t beat too long or you will have pistachio butter!
(which honestly I think would be yummy as a spread on scones…)
PS- thanks for all the birdie love – you all sure know how to make my day!
Sa-Sea Boutique says
sounds AMAZING!!! mmmm
Those cupcakes look delicious – I'm drooling & suddently craving pistachio! That is such a wonderful flavor memory from my childhood!
the whole dinner was other worldly. i WILL be making that beef and cabbage sometime very soon!!!
McMaster and Storm says
I loooooove pudding, My mom makes homemade tapiaco pudding almost every week. It’s nothing like the store bought. You make in the crockpot……..yummy!>>Love,>Kara
The Rose Room says
A mouthwatering post! The cupcakes look divine! Rachaelxo
Okay, now I must go peruse my pantry for dessert, lol.>starrydeborah
Ashley @ Domestic Fashionista says