Scouring my mind for a fun halloween recipe I knew I wanted to do something green and spooky. I opened my cupboard and saw a few extra boxes of pistachio pudding mix. Bingo! I love pistachio and of course it’s perfectly green for halloween! This was my inspiration for my monster cupcakes. To make them even more spooky I decided why not fill them with some bloody monster guts using cherry preserves! Believe be you don’t want to skip this step, the cherry really compliments the delicate pistachio. This recipe is also great when it’s not halloween for when you’re just craving pistachio.
Green Monster Pistachio Cupcakes
Ingredients
- Ingredients For Cake:
- 1 Cup white sugar
- ½ Cup butter
- 4 Egg whites
- 2 Teaspoons vanilla extract
- 1 ½ Cups all-purpose flour
- 2 Teaspoons baking powder
- ½ Cup milk
- 1 Package pistachio pudding mix
- 12 teaspoons cherry preserves optional
- Ingredients For Frosting:
- ½ Cup butter
- ½ Cup milk
- 1 Package pistachio pudding mix
- 2 to 2 ½ Cups powdered sugar
Instructions
- Preheat the oven to 350 degrees and grease or line a 12 hole cupcake tin with liners
- Combine flour, pudding mix and baking powder and set aside. In a medium bowl, cream together the sugar and butter until fluffy. Beat in the egg whites, one at a time and then stir in the vanilla
- Add the flour mixture to the creamed butter and sugar mixture in batches until well combined. Finally stir in the milk until the batter is smooth
- Pour or spoon the batter into the prepared cupcake tin
- Bake for 20 to 25 minutes in the preheated oven until just barely golden brown
- The cupcakes should be done when they spring back to the touch
- While the cupcakes cool, prepare the frosting
- Using a hand mixer or stand mixer, cream the butter until light and fluffy
- In a separate bowl, combine the milk and the pudding mix until it's completely dissolved. If it's not completely dissolved you’ll have gritty icing!
- Beat the pudding mixture into the butter completely
- Add in the powdered sugar in batches, beating to combine
- Allow the icing to chill for approximately 20 minutes to allow the jello and butter to set
- Prepare cupcakes to be filled
- Cut and scoop out a small hole in each of the cupcakes and save the scooped out portion
- Fill each cupcake with roughly 1 teaspoon of cherry preserves and re-top with the bit of scooped out cake
- Ice each of the cupcakes using a pastry bag or plastic bag with the corner cut off
- Decorate with sliced almonds and chocolate chips or as desired to look like monsters!
