Due to boredom on Monday night after my gym class I rummaged thru my kitchen trying to find something to make or bake while my hubby was at a Groundling class until 11pm. Fate was that I would make these cute little cupcakes which I kinda’ thought ended up to be a flop but, I took them to my official taste testers at work and they were an absolute hit. Weird.
Here’s the recipe if you want to try to make them - it’s pretty simple.
Pistachio Cupcake:
½ packet pistachio pudding
½ box vanilla cake mix
1 1/2 cup milk
¼ cup vegetable oil
1 egg
Preheat oven to 350 degrees.
Mix the pistachio pudding and 1 cup milk with and electric beater.
Then add cake mix, vegetable oil, and egg and continue to mix.
Add ½ cup or more of milk as needed until you get a cake batter consistency.
Scoop into cupcake papers and place ½” apart from each other.
Bake for 12-15 minutes depending on what size cupcake you are making. Let cupcakes cool.
Banana Glaze Frosting:
¼ cup white chocolate chips
½ cup marshmallows or marshmallow cream
2 tablespoons butter
2 teaspoons almond extract
½ a medium size banana smushed
¼ cup cream cheese
½ cup powdered sugar
In a dry glass bowl over a pot of simmering water, melt white chocolate, marshmallow and butter until smooth.
Take off the heat and let cool a couple minutes.
In a separate bowl whip cream cheese, powdered sugar, banana and almond extract until smooth with no lumps from the banana. Then add your white chocolate mix into the cream cheese mix until well blended. Frost the cupcake with this lightly as it is a bit gooey and will drip slightly. My cupcakes sank a teeny tiny bit in the middle which was perfect for the banana frosting to fill.
Chocolate Topping:
½ cup chocolate
1/3 cup butter room temperature
1 ½ cup powdered sugar
Melt chocolate in a bowl over a pot of simmering water. Take off heat and let cool 5 minutes.
Whip butter until fluffy-smooth then add chocolate. Gradually add powdered sugar until thick but still soft.
Scoop chocolate into a piping bag with a small round tip and pipe small little dots of chocolate in the middle of the cupcake.
Decorations:
I used thin chocolate jimmies for the finishing touches, I think they are called vermicili or something (I’ll get back to you on that) but jimmies would do fine.
Try a Banana Buttercream Instead:
½ stick butter room temperature
½ a medium size banana smushed
2 cups powdered sugar.
1 teaspoon vanilla
Whip all ingredients together and pipe little dollops with a star tip. Then drizzle chocolate syrup over top.
Refrigerate until ready to serve.
Pistachio Cupcake:
½ packet pistachio pudding
½ box vanilla cake mix
1 1/2 cup milk
¼ cup vegetable oil
1 egg
Preheat oven to 350 degrees.
Mix the pistachio pudding and 1 cup milk with and electric beater.
Then add cake mix, vegetable oil, and egg and continue to mix.
Add ½ cup or more of milk as needed until you get a cake batter consistency.
Scoop into cupcake papers and place ½” apart from each other.
Bake for 12-15 minutes depending on what size cupcake you are making. Let cupcakes cool.
Banana Glaze Frosting:
¼ cup white chocolate chips
½ cup marshmallows or marshmallow cream
2 tablespoons butter
2 teaspoons almond extract
½ a medium size banana smushed
¼ cup cream cheese
½ cup powdered sugar
In a dry glass bowl over a pot of simmering water, melt white chocolate, marshmallow and butter until smooth.
Take off the heat and let cool a couple minutes.
In a separate bowl whip cream cheese, powdered sugar, banana and almond extract until smooth with no lumps from the banana. Then add your white chocolate mix into the cream cheese mix until well blended. Frost the cupcake with this lightly as it is a bit gooey and will drip slightly. My cupcakes sank a teeny tiny bit in the middle which was perfect for the banana frosting to fill.
Chocolate Topping:½ cup chocolate
1/3 cup butter room temperature
1 ½ cup powdered sugar
Melt chocolate in a bowl over a pot of simmering water. Take off heat and let cool 5 minutes.
Whip butter until fluffy-smooth then add chocolate. Gradually add powdered sugar until thick but still soft.
Scoop chocolate into a piping bag with a small round tip and pipe small little dots of chocolate in the middle of the cupcake.
Decorations:
I used thin chocolate jimmies for the finishing touches, I think they are called vermicili or something (I’ll get back to you on that) but jimmies would do fine.
Try a Banana Buttercream Instead:
½ stick butter room temperature
½ a medium size banana smushed
2 cups powdered sugar.
1 teaspoon vanilla
Whip all ingredients together and pipe little dollops with a star tip. Then drizzle chocolate syrup over top.
Refrigerate until ready to serve.
The End
2 comments:
These look delicious!
I can still taste them, YUMMY!
Post a Comment