When Josh and I went to Portland for vacation a couple of months ago we stopped into a cute little chocolate shop. I tried out a white chocolate pistachio truffle and I loved it. I wanted to emulate the same thing in a cupcake. Cause you know sometimes plain old vanilla cupcakes are kind of boring. :) So here's my take...
White Chocolate Pistachio Cupcakes:
2 3/4 cups of flour
2 Sticks of butter (room temperature)
1 3/4 cups of sugar
1 cup of milk
1 1/2 teaspoons of vanilla
1/4 teaspoon of almond
1 package of instant pistachio pudding
3/4 a cup of white chocolate chips (an additional 1/2 a cup for topping)
Preheat oven to 350 degrees F.
Cream the butter until smooth. Add the sugar gradually and beat until fluffy. Add your eggs one at at time. Add your dry ingredients alternating with your milk and vanilla. Then add your package of instant pudding and white chocolate chips. Bake your cupcakes for 20-22 minutes. (adapted from this recipe of the food network).
Okay and so I used canned vanilla icing to frost these cupcakes. So shoot me. :) I've got a lot going on, but you can find plenty of vanilla icing recipes online. I then topped the cupcakes with some left over chopped white chocolate chips. Honestly these cupcakes are good without any icing. Seriously. Try it. I took these over to our youth kids and they were gone in minutes.
Oh and P.S. The My Little Sunshine Handmade Giveaway is Debbie (chosen by random number generator)..Debbie said...I LOVE them all but would choose the Windswept Wristlet in Diamond Lime with the grey ruffles.. Email me at mrs.wilsonland (at) hotmail (dot) com