Ingredients with Measurements:
- 1 box of white cake mix
- 1 package of instant pistachio pudding mix
- 1 cup of water
- 1/2 cup of vegetable oil
- 3 eggs
- 1/2 cup of chopped pistachios
- 1 can of whipped cream frosting
Special equipment needed:
- Cupcake liners
- Muffin tin
- Mixing bowl
- Electric mixer
- Measuring cups and spoons
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Line a muffin tin with cupcake liners.
3. In a mixing bowl, combine the cake mix, instant pudding mix, water, vegetable oil, and eggs.
4. Beat the mixture with an electric mixer on medium speed for 2 minutes.
5. Fold in the chopped pistachios.
6. Pour the batter into the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cupcakes cool completely before frosting with whipped cream frosting.
9. Garnish with additional chopped pistachios, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 18-20 minutes
- Total time: 30 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- Makes 12 cupcakes
Nutritional information:
- Calories per serving: 290
- Total fat: 15g
- Saturated fat: 4g
- Cholesterol: 40mg
- Sodium: 350mg
- Total carbohydrates: 35g
- Dietary fiber: 1g
- Sugars: 22g
- Protein: 3g
Substitutions for ingredients:
- Instead of white cake mix, you can use yellow cake mix or vanilla cake mix.
- Instead of instant pistachio pudding mix, you can use instant vanilla pudding mix and add 1/2 cup of finely chopped pistachios to the batter.
Variations:
- Add a drop of green food coloring to the batter for a brighter green color.
- Top the cupcakes with a dollop of whipped cream and a maraschino cherry for a festive touch.
Tips and tricks:
- Make sure to let the cupcakes cool completely before frosting to prevent the frosting from melting.
- To make the cupcakes even more moist, substitute the water with milk.
Storage instructions:
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cupcakes, place them in a preheated 350°F (175°C) oven for 5-7 minutes.
Presentation ideas:
- Serve the cupcakes on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
- Chopped pistachios
- Whipped cream
- Maraschino cherries
- Powdered sugar
- Fresh mint
Pairings:
- Serve the cupcakes with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cupcakes are too dry, try adding an extra egg or 1/4 cup of vegetable oil to the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cupcakes to prevent the spread of bacteria.
Food history:
- Pistachios have been cultivated for thousands of years and are believed to have originated in the Middle East.
Flavor profiles:
- Sweet
- Nutty
- Creamy
Serving suggestions:
- Serve the cupcakes as a dessert or a sweet snack.
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Taste: Sweet, Nutty, Creamy, Buttery, Vanilla, nutty, creamy, rich, indulgent