PISTACHIO DREAM CAKE
"This moist delightful cake is good for you and yummy, too," assures Audrey Grimm of Mesa, Arizona.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine dry cake and pudding mixes, yogurt, egg whites and vanilla; beat on low speed for 1 minute. Gradually beat in soda. , Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool. , For frosting, combine milk and dry pudding mix in a bowl; beat on low for 2 minutes. Fold in whipped topping. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 148 calories, Fat 2g fat, Cholesterol 1mg cholesterol, Sodium 300mg sodium, Carbohydrate 28g carbohydrate, Fiber 3g protein.
PISTACHIO CUPCAKES
These soft and fluffy pistachio studded cupcakes are sure to be the hit of the party! They have a sweet, decadent, nutty flavor and the frosting is the perfect finishing touch. Finish with icing roses for a beautiful finish to a dainty cupcake.
Provided by Jaclyn
Categories Dessert
Time 50m
Number Of Ingredients 16
Steps:
- For the cupcakes: Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking powder and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer whip together butter and sugar until pale and fluffy. Mix in eggs one at a time then blend in pistachio flavor and green food coloring (I used about 8 liquid drops).
- Add 1/3 of the flour mixture and blend on low speed until combined then blend in 1/2 of the milk, then mix in 1/3 of the flour mixture followed by remaining 1/2 of the milk. Add last 1/3 of the flour mixture and mix just until nearly combined.
- Remove bowl from stand mixer, add pistachios and fold mixture while scraping bowl to evenly incorporate pistachios and blend batter (don't over-mix).
- Divide batter among 12 paper lined muffin cups filling each 2/3 full (about 1/4 cup in each).
- Bake in preheated oven until toothpick inserted into center comes out clean, about 18 - 22 minutes. Remove from pan and cool on a wire rack 10 minutes then transfer to an airtight container to cool completely.
- For the pistachio buttercream frosting: In the bowl of an electric stand mixer whip butter until very pale and fluffy. Mix in heavy cream, pistachio flavor and powdered sugar. Whip until pale and fluffy.
- Pipe over cupcakes and sprinkle pistachios over top. Store in an airtight container.
Nutrition Facts : Calories 465 kcal, Carbohydrate 58 g, Protein 3 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 81 mg, Sodium 170 mg, Fiber 1 g, Sugar 41 g, ServingSize 1 serving
REAL PISTACHIO CUPCAKES
St. Patrick would certainly give his approval. Because these cupcakes are the real deal! No pudding mixes here, just roasted pistachios. A wonderfully not-too-sweet pale green cupcake that is sure to please. Easy and quick to make, too!
Provided by Candice
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 35m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 20.9 g, Cholesterol 46.8 mg, Fat 9.1 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 4.3 g, Sodium 150.6 mg, Sugar 13.4 g
PISTACHIO DREAM CUPCAKES
Pistachio pudding is a nice, light and sweet confection. I decided that this pudding could easily intermingle into a cake mix. The perfect topping for this cake is simple as well, frosting with added almond extract!
Provided by roxy_froggy25
Categories Dessert
Time 40m
Yield 24 cup cakes, 24 serving(s)
Number Of Ingredients 7
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!
ST. PATRICK'S DAY PISTACHIO CUPCAKES
"On St. Patrick's Day our family gets together for a special dinner and other festivities," explains Susan Frantz of Pittsburgh, Pennsylvania. "Green is dominant in most of the food we serve, so these cupcakes tinted with pistachio pudding mix are a perfect addition.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, sugar, pudding mix, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients until combined. Fold in chocolate chips. , Fill foil or paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost and decorate as desired.
Nutrition Facts : Calories 270 calories, Fat 12g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 245mg sodium, Carbohydrate 38g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
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