Best St Patricks Day Cupcakes With White Chocolate And Pistachios Recipes
ST. PATRICK'S DAY CUPCAKES
These St. Patrick's Day cupcakes go super-quick. The pistachio pudding mix gives them a mild flavor and their pretty pastel color makes them a perfect dessert for this lively holiday. -Kathy Meyer, Almond, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, whisk flour, sugar, pudding mix, baking powder and salt. In a small bowl, beat the eggs, milk, oil and vanilla; add to dry ingredients and mix until blended., Fill paper-lined muffin cups three-fourths full. Bake at 375° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Add food coloring to frosting if desired; frost cupcakes and decorate with sprinkles.
Nutrition Facts : Calories 410 calories, Fat 17g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 398mg sodium, Carbohydrate 59g carbohydrate (40g sugars, Fiber 0 fiber), Protein 4g protein.
ST. PATRICK'S DAY CUPCAKES WITH WHITE CHOCOLATE AND PISTACHIOS
Studded with pistachios and white chocolate, these festive green cupcakes are better than finding a pot of gold at the end of the rainbow.
Provided by Kat Boytsova
Categories St. Patrick's Day Cupcake Pistachio Dessert Birthday White Chocolate Kid-Friendly Small Plates
Yield Makes 24
Number Of Ingredients 21
Steps:
- Make the cupcakes:
- Position racks in top and bottom thirds of oven; preheat to 350°F. Line 2 standard 12-cup muffin tins with liners. Whisk flour, baking powder, and salt in a medium bowl. Stir milk and vanilla in a small bowl or measuring cup.
- Cream sugar and butter in the bowl of a stand mixer fitted with the paddle attachment at medium speed, scraping down sides, until pale and fluffy, 3-4 minutes. Add eggs one at a time, beating to blend after each addition.
- Reduce mixer speed to low and beat in dry ingredients in 3 additions, alternating with milk mixture in 2 additions, beginning and ending with dry ingredients. Beat in food coloring until you reach desired green color. Fold in chocolate chips and pistachios.
- Divide batter among muffin cups. Bake cupcakes, rotating baking sheets front to back and top to bottom halfway through, until tops are firm and lightly browned and a tester inserted into the center comes out clean, 13-16 minutes. Transfer pans to wire racks and let cool.
- Make the buttercream and assemble the cupcakes:
- Lightly whisk egg whites and sugar in a medium bowl set over a saucepan of simmering water until hot to the touch or a candy thermometer registers 140°F.
- Pour hot egg whites mixture into stand mixer bowl and whip with the whisk attachment on medium-high speed until doubled in volume and stiff peaks form. Meanwhile, cut butter into 2" pieces. (The butter should be slightly moist on the outside but cold inside.)
- Fit stand mixer with paddle attachment. Add half of butter to bowl. Pulsate (turn on and off) mixer several times until meringue covers butter completely. Add remaining butter and pulsate mixer several more times. Beat on lowest speed, then slowly increase speed every 10 seconds to medium-high. Continue to beat until mixture begins to look light and fluffy. Stop mixer, scrape bowl, then reduce speed to low. Add vanilla and continue to beat on low speed 45 seconds. Increase speed to medium-high and beat until smooth, 45-60 seconds. Add food coloring and mix until you reach desired color.
- Frost each cupcake with a swirl of buttercream, then dust with gold luster dust, if using. Top with sprinkles, if using.
- Do Ahead
- Unfrosted cupcakes can be made 3 days ahead; cover tightly and store at room temperature. Frosted cupcakes can be made 3 days ahead; cover tightly and chill.
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