Pistachio Ambrosia Cupcakes Recipes

PISTACHIO AMBROSIA

Steps:

• Drain fruit cocktail, pineapple and oranges, reserving 3 cups juice. Set fruit aside; pour juice into a 4-qt. bowl. Add pudding mix and mix until smooth. Stir in sour cream. Add whipped topping and mix until smooth. Fold in fruit; chill for several hours. Top with pecans just before serving if desired.

REAL PISTACHIO CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Blend pistachios with 1/2 cup sugar in a blender until finely ground.
• Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl.
• Beat 1 cup sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the creamy butter mixture, thoroughly integrating each egg before adding the next.
• Stir milk and vanilla extract together in a separate bowl.
• Alternately stir flour mixture and milk mixture in small amounts into the butter mixture beginning and ending with the flour mixture; stir just until it comes together into a batter. Fold the ground pistachios into the batter. Spoon batter into the prepared muffin cups to about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the muffin cups for 5 minutes before removing to cool completely on a wire rack.

AMBROSIA CUPCAKES

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in extract. , In another bowl, whisk the sour cream, apricot nectar and preserves. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with sour cream mixture. Beat just until blended. Stir in pecans. Beat egg whites until stiff peaks form; fold into batter., Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, cream the butter, cream cheese and extracts until light and fluffy. Beat in preserves. Gradually beat in confectioners' sugar until blended. , Frost cupcakes; sprinkle with coconut. Garnish with cherries.

PISTACHIO AMBROSIA

Steps:

• In medium bowl mix together both cans of pineapple.
• Sprinkle pudding mix over pineapple and let sit about 3 minutes.
• Add nuts and coconut.
• Blend in whip topping and marshmallows, combining well.
• Cover and chill at least 2 hours.

PISTACHIO AMBROSIA

Steps:

• Drain the mandarin oranges and fruit cocktail in a colander.
• In a large bowl add the crushed pineapple with juice and pour in the packet of pistachio instant pudding.
• Mix all together until well combined.
• Add the rest of the fruit ( with the coconut if using).
• Fold in the non-dairy whipped topping and marshmallows.
• Pour into a see-through bowl if preferred.
• Garnish with cherries, pistachios, and coconut.
• Chill around 3 hours before serving.

PISTACHIO CUPCAKES

Steps:

• Heat oven to 160C/140C fan/gas 3 and line a 12-hole muffin tin with cases. Put 85g pistachios into a food processor with about half the sugar, then whizz until very finely chopped. Tip into a large mixing bowl with the remaining sugar, butter, eggs, flour and milk and beat until smooth. Divide between cases, then bake on a low shelf for 22-25 mins until a skewer poked in comes out clean. Cool on a wire rack.
• For the icing, mix just enough water into the icing sugar to get a very thick but still runny icing - just add 1 tbsp of water at a time. Stir in enough food colouring to give a pretty, pale green colour. If any cakes poke above the top of the cases, trim with a small knife, or scoop out with a teaspoon - being very careful not to release any of the case from the sides of the cake. Put a generous spoonful of icing on each cake and let it gently spread to cover. Chop the remaining pistachios and scatter these over with a pinch of edible glitter. Set, then serve.

PISTACHIO DREAM CUPCAKES

Steps:

• Heat oven to 350 degrees.
• Place cake mix, pudding mix, egg whites, fresca, and water into a large mixing bowl. Beat with an electric mixer for at least 2 minutes, allowing mix to incorperate.
• Grease muffin tin. Divide batter evenly in muffin tin, filling 2/3 full. Bake 30 minutes, or til cakes form cracks. Let cakes cool completely on wire rack.
• Add 1 teaspoon of almond extract at a time and stir to incorperate. Add enough to notice the flavor. Spread frosting evenly over cakes and then you can enjoy!

PISTACHIO CUPCAKES WITH RASPBERRIES

Steps:

• Preheat oven to 375 degrees. Line standard muffin tins with paper liners. Process whole pistachios, sugar, and salt in a food processor until finely ground. Add butter, vanilla, and eggs, and process until smooth. Add flour, and pulse until just combined.
• Divide batter among muffin cups, filling each halfway. Sprinkle with raspberries and slivered or chopped pistachios. Bake until firm and pulling away from liners, about 28 minutes. Let cool in tins on wire racks.