Yield: 1 Servings
Measure | Ingredient |
---|---|
1¾ cup | All-purpose flour |
1 pack | (4-serv) instant pistachio pudding mix |
¾ cup | Miniature chocolate pieces |
⅔ cup | Sugar |
2½ teaspoon | Baking powder |
½ teaspoon | Salt |
2 \N | Beaten eggs |
1¼ cup | Milk |
½ cup | Cooking oil |
1 teaspoon | Vanilla or 1/4 teaspoon almond extract |
½ \N | A can cream cheese frosting; (1cup) |
\N \N | Green colored sugar |
½ cup | Candy-coated milk chocolate pieces |
Grease muffin cups or line with paper bake cups. In a large mixing bowl stir to- gether flour, pudding mix, chocolate pieces, sugar, baking powder, and salt. In a small bowl combine beaten eggs, milk, oil, and vanilla or almond extract. Stir into flour mix- ture just till combined. Fill muffin cups ⅔ full.
Bake in a 375* oven for 18 to 20 minutes or till golden brown. Cool on a wire rack. Frost with cream cheese frosting; sprinkle with green sugar then milk chocolate pieces. Makes 18.
Nutrition information per cupcake: 285 cal., 3g pro., 40g carbo., 13g fat, 32mg chol., 179mg sodium, 77 mg potassium, 0g dietary fiber.
Better Homes and Gardens, March 1989 (Page 135) Posted to recipelu-digest by joe.di.bellante@... (JOSEPH F BELLANTE) on Mar 10, 1998