Wednesday December 15th: Pistachio Cupcakes with Raspberry Buttercream Frosting

This Wednesday's cupcake was Pistachio. I couldn't wait to bake some really pretty green cupcakes. I decided upon doing a recipe which called for pistachio pudding mix and chocolate chips on top of chopped pistachios. The only alternation I would make to the recipe is I would cut down on the chocolate chips. I found they could almost over power the pistachio flavour. I did a raspberry buttercream frosting with it and topped them with chopped pistachios and a raspberry. I loved the colours.

Here's how to make them:
Pistachio Cupcakes With Raspberry Buttercream (makes 24)

Pistachio Cupcakes
1 3/4 Cup all-purpose flour
1 Pkg instant pistachio pudding mix
2/3 Cup sugar
2 1/2 Tsp baking powder
3/4 Cup miniature chocolate chips
2 eggs, beaten
1 1/2 Cup milk
1/2 Cup vegetable oil
1 Tsp vanilla extract
1 Cup chopped pistachios (some extra for garnish)

Preheat oven to 375F. Combine first 5 ingredients in large bowl. Stir in chocolate chips.

In another bowl, combine eggs, milk, oil, vanilla and chopped pistachios.

Pour liquid mixture into dry mixture and stir until mixed well.

Pour into cupcake wrappers. Bake for 18-20 minutes or until toothpick comes out clean.

Raspberry Buttercream
1 1/2 sticks of butter (room temp)
2/3 Cup frozen raspberries
1 3/4 Cup icing sugar
optional milk

Whip butter until smooth. Add frozen raspberries and icing sugar and mix. Add more icing sugar/milk to gain the consistency you desire.

Frost cupcakes, garnish with raspberry and chopped pistachios.