Name: Pistacchio Cupcakes
Cook time: 70 min
Total time: 70 min
Yield: 13 servings
Ingredients: 1 box yellow cake mix; 2 packaging 3.4 oz instant pistachio pudding mix; 1 1/2 cups cold Borden 2% milk; 1 cup Borden 2% milk; 1 cup Borden Heavy Whipping Cream; 1/4 cup powdered sugar; Roughly chopped roasted/salted pistachio nuts

Dessert1 hr 10 minServes 13

Instructions

Preheat oven to 350 degrees.

Whisk together the instant pudding and the cold Borden milk. Sprinkle in the cake mix and mix well with a spoon until well combined.

Fill a lined (or greased) cupcake tin about 3/4 of the way full with batter. You should get about 12-13 cupcakes out of this!

Bake for 25 minutes.

To make the frosting, whip the Borden Heavy Whipping cream with powdered sugar until soft peaks form.

Whisk together the other package of instant pudding with Borden Milk . Fold the pudding into whipped cream and pipe onto cupcakes. If you want your frosting a little deeper green, add a couple of drops of food dye to the cream mixture before folding in the pudding. Garnish with chopped pistachios.

Let cool completely before frosting. (30 – 45 mins)

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Ingredients

1 box yellow cake mix
2 packaging 3.4 oz instant pistachio pudding mix
1 1/2 cups cold Borden 2% milk (for frosting)
1 cup Borden 2% milk
1 cup Borden Heavy Whipping Cream
1/4 cup powdered sugar
Roughly chopped roasted/salted pistachio nuts

At a Glance

Cook Time

1h 10m

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Total

1 hr 10 min