Pistachio Dream Cupcakes

Chef #505447's Note:

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!

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Serves: 24

Yield: 24.0 cup cakes

• 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:

1. Heat oven to 350 degrees.
2. 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.
3. 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.
4. 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!

Reviews

[Chef #672156]

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!