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!
2
People talking
READY IN: 40mins
SERVES: 24
YIELD: 24 cup cakes
UNITS: US
INGREDIENTS
Nutrition- 1(18 ounce) package yellow cake mix
- 1(3 ounce) package fat-free sugar-free instant pistachio pudding mix
- 3egg whites
- 1⁄3
- 1 1⁄3cups water
- 1(16 ounce) container vanilla frosting
- 2teaspoons almond extract
Advertisement
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!
Advertisement