- 1
4/5
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Ingredients
- 1 box yellow cake mix
- 1 3.4 oz package instant pistachio pudding mix
- 1 1/2 cups cold milk
- For frosting
- 1 cup cold milk
- 1 3.4 oz package instant pistachio pudding mix
- 1 cup heavy cream
- 1/4 cup powdered sugar
- roughly chopped roasted/salted pistachio nuts
Preparation
Step 1
Preheat oven to 350 degrees.
Whisk together the instant pudding and the cold milk. Sprinkle in the cake mix and mix well with a spoon until well combined.
Fill a lined (or greased) cupcake tin about 3/4 of the way full with batter. You should get about 12-13 cupcakes out of this!
Bake for 25 minutes. Let cool completely before frosting.
To make the frosting, whip the cream with powdered sugar until soft peaks form. Whisk together the other package of instant pudding with the milk.
Fold pudding into whipped cream and pipe onto cupcakes. Garnish with chopped pistachios.