These aren’t Irish, but they are definitely green and delicious. Why not make these for a yummy St. Patty’s Day?!

Pistachio Cupcakes with Magnolia Frosting

(from http://www.52cupcakes.blogspot.com)

Cook Time: 18-20 minutes            Yields: 20-22 cupcakes

Ingredients for Cupcakes:

• 1 3/4 cups all-purpose flour
• 1 (3-1/2-ounce) package instant pistachio pudding mix
• 2/3 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup miniature chocolate chips
• 2 eggs, beaten
• 1 1/2 cups milk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup chopped pistachios

Directions:

In a mixing bowl, add the first 5 ingredients; stir to combine.

Add in the mini chocolate chips; stir to combine.

In another bowl, add the eggs, milk, oil, chopped pistachios, and vanilla; stir to combine.

Pour the liquid mixture into the dry mixture; stir until well mixed.

Fill paper-lined muffin cups 2/3 full.

Bake for 18-20 minutes or until pick comes out clean.

Let cool in pan for 10 minutes, then transfer to wire rack to finish cooling.

Ingredients for Magnolia Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 6 to 8 cups confectioners’ sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract

Directions:

Place the butter in a large mixing bowl.

Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.

Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar.

If desired, add a few drops of food coloring (I used 3 drops to make a nice pastel green) and mix thoroughly.

(Use and store the icing at room temperature because icing will set if chilled.)

Icing can be stored in an airtight container for up to 3 days.

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