Pistachio Dream Cupcakes
"Pistachio pudding is a nice, light and sweet confection. I decided that this pudding could easily intermingle into a cake mix. The perfect topping for this cake is simple as well, frosting with added almond extract!"
photo by roxy_froggy25
- Ready In:
- 40mins
- Ingredients:
- 7
- Yields:
-
24 cup cakes
- Serves:
- 24
ingredients
- 1 (18 ounce) package yellow cake mix
- 1 (3 ounce) package fat-free sugar-free instant pistachio pudding mix
- 3 egg whites
- 1⁄3 cup non-fat vanilla yogurt
- 1 1⁄3 cups water
- 1 (16 ounce) container vanilla frosting
- 2 teaspoons almond extract
directions
- Heat oven to 350 degrees.
- Place cake mix, pudding mix, egg whites, fresca, and water into a large mixing bowl. Beat with an electric mixer for at least 2 minutes, allowing mix to incorperate.
- Grease muffin tin. Divide batter evenly in muffin tin, filling 2/3 full. Bake 30 minutes, or til cakes form cracks. Let cakes cool completely on wire rack.
- Add 1 teaspoon of almond extract at a time and stir to incorperate. Add enough to notice the flavor. Spread frosting evenly over cakes and then you can enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Mmmmm!! Light delicious flavor with the most beautiful pastel green color. Perfect for spring or Easter. My husband, the cake hater, ate a half dozen of these. The almond extract in the frosting is a great touch and good compliment to the flavors in the cake. The only thing I would recommend is to reduce the almond extract in the frosting to 2 teaspoons. It is strong stuff! Bravo, and thank you for a wonderful new treat in my recipe box!
RECIPE SUBMITTED BY
I ABSOLUTELY LOVE EVERYTHING ABOUT BAKING!! I love being in the kitchen, mixing up new recipes, and old ones. I love to see the reaction of peoples faces. I even enjoy making a bad recipe, because i learn from my mistakes, and then just a try a different recipe.
