St patrick's day cupcakes
1 Servings
Ingredients
| Quantity | 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 | Beaten eggs | |
| 1¼ | cup | Milk |
| ½ | cup | Cooking oil |
| 1 | teaspoon | Vanilla or 1/4 teaspoon almond extract |
| ½ | A can cream cheese frosting; (1cup) | |
| Green colored sugar | ||
| ½ | cup | Candy-coated milk chocolate pieces |
Directions
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