*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe is absolutely heavenly for pistachio nut fans. I took them to a Super Bowl party and they absolutely raved about them and scarfed them all up:) I did not change a thing and I sifted my dry ingredients 3 times as noted by the submitter. I used Ricks Buttercream from this site to gild these fabulous and tender cupcakes. I will be making these again on St Paddy's Day as suggested. Thanks so much for sharing Candice!
I found the recipe to be super egg-y and not in my favorite kinda way. My cupcakes also never rose properly it looked like egg souffle before fallling during cooling. If I ever have left over chopped pistachios again I probably would not give this another try. NOTE to folks reading this... I used full AP flour instead of 50/50 and I do not recommend doing that...it makes for a pretty tough cupcake.
The taste is great and the cake is moist however it never rose for me. Nothing the frosting can't take care of aesthetically though! I will try again once I get a chance to go buy more pistachios and update. Maybe adding 1/2 baking powder and 1/2 baking soda will do the trick.
This recipe is amazing. I tweaked it a bit only using 3/4 cups of sugar. After creaming the butter and sugar I added the milk essence and 5 cups of green food coloring. I then added the pistachio pudding mix and then sifted the dry ingredients. Changed the flour to 1 1/4 cup and 1 tsp baking powder 1 tsp baking soda.