St. Patrick’s Day Cupcakes!

Ingredients:

1-¾ cups all-purpose flour
⅔ cup of sugar
1 package (3.4 ounces) instant pistachio pudding mix
2 teaspoons baking powder
½ teaspoon salt
2 eggs
1 ¼  cups 2% milk
½ cup canola oil
1 teaspoon vanilla extract
Green food coloring (optional)
 

Directions:

Preheat oven at 375°.
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 for 18-22 minutes or until a toothpick inserted near 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. Makes 1 dozen cupcakes

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