Looking for a new way to put a
twist on a cupcake?
With Spring/Summer months upon
us, that means there will be
little league ball games, bake sale's,
and lemonade stands to support.
My not bake the kids a "WOW"?
These will be sure to be
a TOP SELLER.
Pistachio Cream Filled Cupcakes
1 3/4 C. Flour
3/4 C. Sugar
1 (3.4oz) Instant Pistachio Pudding mix
2 tsp. Baking Powder
1/2 tsp. Salt
1 1/4 C. Buttermilk
1/2 C. Oil
1 tsp. Vanilla
1 (3.4oz) Instant Pistachio Pudding Mix
1 1/2 C. Milk
1 (8oz.) Cream Cheese~ softened
2 C. Powdered Sugar
Preheat oven to 375
*Start by making your cream filling,
that way it can be chilling while
the cupcakes are baking.
Mix together the pudding mix and milk.
Whisk to blend and then let chill to set.
In a mixer beat the cream cheese
along with the powdered sugar.
Once the pudding is set, add it to
the cream cheese mixture and
beat until smooth. Place back
in fridge to chill.
For the Cupcake batter,
sift together the flour, sugar,
baking powder and salt. Then whisk in the
dry pudding mix. Add in remaining
ingredients, mixing well.
Divide batter into paper lined
cupcake tin. Bake for 18-20 minutes.
Let cakes cool on wire rack until
completely cooled. Cut out a section
of each cupcake, reserving top.
Fill each cupcake with chilled
cream filling. Replace top of cake, frost
with your favorite frosting.
Bake up a Difference!