Peridot Pistachio Almond Cupcakes

I wanted to play outside the box a bit and experiment with combining pudding mix with my cupcake recipe. I didn't know exactly what to expect when I created these but I knew I loved the gemstone green color of the batter. I used 2 packages of pudding mix in my recipe. If you prefer a less dense cupcake, I would recommend trying the recipe with just 1 package of pudding mix instead. I also like using Raw Organic Honey. Regular store bought honey works just as well but may lack the intense flavor of the raw honey. You could even experiment with different flavored honey, just stick to ones that don't have a bitter aftertaste. Personally, I love how well the almond and honey flavors pair with the pistachio. My husband said this has been one of his favorites, especially with the crunch of the whole raw almond on top. I will definitely be impressing future house guests with this unique cupcake. Bakes Away! Enjoy!

Prep Time: 25 minutes

Bake Time: 23-26 minutes

Makes: 24-28 cupcakes

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INGREDIENTS:

Peridot Pistachio Almond Cupcake

2 Cups Sugar

3 Cups Flour

2 Tsp Baking Powder

4 Lg Egg Whites

1 Cup Canola Oil

1 Tsp Vanilla Extract

1 Tsp Almond Extract

1 1/2 cup Buttermilk

2 Boxes Pistachio Pudding Mix (Instant)

Honey Almond Cream Cheese Buttercream*

8oz Cream Cheese (room temp)

1 1/2 sticks (3/4 cup) of Unsalted Butter (softened)

1 Tbsp Honey (optional: raw organic)

1 Tsp SOLO Almond Pastry Filling

2 TBSP Unsweetened Original Cashew Milk

3 1/2 Cups Powdered Sugar

Whole Raw Almonds for garnish (optional)

Green Sugar Sprinkles (optional)

*Makes: 5 cups of frosting

DIRECTIONS:

1. Preheat oven to 350°F. Line 24 muffin cups with baking liners. Set aside.

2. In a stand mixer, on low speed, beat together oil, sugar, and egg whites.

3. In a mixing bowl,whisk together flour, baking powder and pudding mix. Sift into wet mixture, beating on medium speed until combined. Add extracts and buttermilk. Once combined, fill cupcake liners 2/3 full and bake 23-26 minutes. Let cool on cooling rack before frosting.

For Frosting:

1. Cream together butter and cream cheese. Add honey, almond extract, and almond pastry filling. Mix until fluffy. Add milk.

2. On low speed, sift in powdered sugar 1 cup at a time until desired consistency is reached.

3. Use piping bag to frost cupcakes. Top with whole raw almond and a sprinkle of green sugar.

#Dessert #Sweets #RoyalTreats