St. Patrick’S Day Cupcakes
- 1-3/4 cups all-purpose flour
- 2/3 cup sugar
- 1 package (3.4 ounces) instant pistachio pudding mix
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1-1/4 cups 2% milk
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- Green food coloring, optional
- Cream cheese frosting
- In a large bowl, combine the flour, sugar, pudding mix, baking powder and salt. In a small bowl, beat the eggs, milk, oil and vanilla; add to dry ingredients and mix until blended.
- Fill paper-lined muffin cups three-fourths full. Bake at 375u0b0 for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Add food coloring to frosting if desired; frost cupcakes.
flour, sugar, baking powder, salt, eggs, milk, canola oil, vanilla, green food coloring, cream cheese frosting
Taken from www.tasteofhome.com/recipes/st-patrick-s-day-cupcakes/ (may not work)