Mini pistachio cupcakes recipe for St. Patrick's Day: Allison's Cooking Diary

HOUSTON - On this week's episode of Allison's Cooking Diary we are making a sweet 'green' treat for St. Patrick's Day: Mini Pistachio Cupcakes.

These little clouds pack a nutty flavor that your family will love. The recipe makes a ton, so you will have plenty to share with friends. Enjoy!

Ingredients

For the cake batter:

• 1 package white cake mix
• 1 (3.4 ounce) package instant pistachio pudding mix
• 4 eggs
• ¾ cup vegetable oil
• ¾ tsp. Almond extract
• 2 drops green food coloring

For the frosting:

• 4 cups confectioner's sugar
• ½ cup water
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 Tbsp canola oil
• 1/4 c shelled pistachios, roughly chopped for garnish

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Instructions

1. Preheat the oven to 350 degrees.
2. Add all the ingredients to a large bowl and mix until combined.
3. Transfer the batter evenly into a greased mini-muffin tin. This will yield 40-50 mini muffins.
4. Bake for 10 minutes, or until a toothpick comes out clean.
5. While the cupcakes are baking, mix all the frosting ingredients in a bowl and whisk gently into a thick syrup consistency. Pour over the cake when it has completely cooled.
6. Garnish with chopped pistachios and enjoy!