Page 257 - Cupcakes

ST. PATRICK’S PISTACHIO CUPCAKES

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This cupcake had been on my mind, so when it was time to work on the
celebration chapter, I knew what I would bake for St. Patrick’s Day. It is a pretty
shade of green, tinted both by pistachio pudding mix and a drop of food
coloring. The frosting is pure Irish indulgence—whipped cream and Bailey’s
Irish Cream liqueur. And you can choose from an assortment of toppings—
crushed chocolate mint sandwich cookies, green sugar sprinkles in the shape of a
shamrock, or simply a sprig of fresh mint. Enjoy!

MAKES 22 TO 24 CUPCAKES (2½ INCHES EACH)
PREPARATION TIME: 10 MINUTES

BAKING TIME: 18 TO 22 MINUTES

ASSEMBLY TIME: 15 MINUTES, LONGER IF MORE
ELABORATE GARNISH

24 paper liners for cupcake pans (2½-inch size), preferably green or white with
shamrocks

CUPCAKES:

1 package (18.25 ounces) plain white cake mix

1 package (3.4 ounces) pistachio instant pudding mix
1 cup ginger ale
1 cup vegetable oil

¼ cup Bailey’s Irish Cream liqueur (optional)
3 large eggs

2 to 3 drops green food coloring