Saint Patrick's Day Cupcakes
Celebrate the luck o' the Irish
by serving these festive cupcakes for dessert.
Kids & leprechauns alike will love the color
& the loads of chocolate chips inside!
Be sure to have adult help with the baking.
1-3/4 cups all-purpose flour
1 4-serving-size package instant pistachio pudding mix
3/4 cup miniature semisweet chocolate pieces
2/3 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 beaten eggs
1-1/4 cups milk
1/2 cup cooking oil
1 teaspoon vanilla or 1/4 teaspoon almond extract
1/2 of a can cream cheese frosting (1 cup)
Green colored sugar
1/2 cup candy-coated milk chocolate pieces
1. Grease muffin cups or line with paper bake cups.
In a large mixing bowl
stir together flour, pudding mix, chocolate pieces, sugar,
baking powder, & salt.
In a small bowl
combine beaten eggs, milk, oil, & vanilla or almond extract.
Stir into flour mixture just until combined.
Fill muffin cups 2/3 full.
2. Bake in a 375 degree F. oven
for 18 to 20 minutes or until golden brown. Cool on a wire rack.
Frost with cream cheese frosting; sprinkle with green sugar
then milk chocolate pieces.
Makes 18.
Make-Ahead Tip:
Up to 2 weeks ahead, prepare & bake the cupcakes but do not frost them.
Wrap & freeze the cupcakes.
Thaw and frost before serving
Delma
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