Best Pistachio Dream Cupcakes Recipes

PISTACHIO DREAM CAKE

Steps:

• 1. Spray 9x13 pan with non-stick spray. Beat together first 5 ingredients, then add soda. Bake for 30-35 minutes 350ºF.
• 2. FROSTING: 1 1/2 cups cold skim milk 1 package sugar free instant pistachio pudding 2 cups fat-free or lite Cool Whip
• 3. VARIATION: Chocolate Dream Cake Use Chocolate cake mix, Chocolate instant pudding and low-fat Chocolate milk.

ST. PATRICK'S DAY PISTACHIO CUPCAKES

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.

PISTACHIO DREAM CAKE

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.

PISTACHIO CUPCAKES

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.

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.

PISTACHIO CAKE II

Steps:

• Beat cake mix, oil, soda, eggs, and first package of pudding until smooth. Pour batter into greased 9 x 13 inch pan.
• Bake at 325 degrees F (165 degrees C) for 45 minutes, or cake tests done.
• Beat Dream Whip ™ , milk, and pudding until stiff; pour over cooled cake. Refrigerate.

PISTACHIO DREAM CAKE

Steps:

• Blend all ingredients for cake in large bowl, and then beat for 2 minutes at medium speed. Bake in greased and floured 10" bundt pan at 350°F for 59 minutes. Cool for 15 minutes in pan then remove from pan let cool on rack.
• Split cake into 3 layers and spread 1/2 cup frosting between layers. Spoon rest onto top of cake and decorate with come crushed walnuts.
• Frosting: Whip cold milk, Dream Whip, and pistachio instant pudding. Mix until thick, about five minutes. Frost and refrigerate cake.

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!