ST. PATRICK'S DAY CUPCAKES
1 3/4 c. all-purpose flour
1 (4 serving) pkg. instant pistachio pudding mix
3/4 c. miniature semi-sweet chocolate pieces
2/3 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
2 beaten eggs
1 1/4 c. milk
1/2 c. cooking oil
1 tsp. vanilla
1/2 of 16 oz. can cream cheese frosting (1 c.)
green colored sugar
1/2 c. candy-coated milk chocolate pieces
In a large mixing bowl, stir together flour, pudding mix, chocolate pieces, sugar, baking powder and salt.
In a small bowl, combine eggs, milk, oil and vanilla. Stir into flour mixture just until combined. Fill greased or paper bake cup lined muffin cups 2/3 full.
Bake in a preheated 375F oven for 18 to 20 minutes or until golden brown. Cool on a wire rack.
Frost with cream cheese frosting; sprinkle with green sugar, then milk chocolate pieces.
Makes 18.
1 3/4 c. all-purpose flour
1 (4 serving) pkg. instant pistachio pudding mix
3/4 c. miniature semi-sweet chocolate pieces
2/3 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
2 beaten eggs
1 1/4 c. milk
1/2 c. cooking oil
1 tsp. vanilla
1/2 of 16 oz. can cream cheese frosting (1 c.)
green colored sugar
1/2 c. candy-coated milk chocolate pieces
In a large mixing bowl, stir together flour, pudding mix, chocolate pieces, sugar, baking powder and salt.
In a small bowl, combine eggs, milk, oil and vanilla. Stir into flour mixture just until combined. Fill greased or paper bake cup lined muffin cups 2/3 full.
Bake in a preheated 375F oven for 18 to 20 minutes or until golden brown. Cool on a wire rack.
Frost with cream cheese frosting; sprinkle with green sugar, then milk chocolate pieces.
Makes 18.
