Elizabeth Daisy

It’s been a while since I’ve made cupcakes. When I was pregnant for some reason they just didn’t sound like fun to make so I had a long dry stretch. Now that I’m no longer pregnant they sound fantastic again. Thankfully infants sleep, a  lot, it was easier to make them during the infant and toddlers naps.

I started out with a white cake mix.

A few eggs.

A little milk.

I threw in some plain yogurt. I’m addicted to baking with the stuff.

I put applesauce into these instead of oil. I should have stuck with the oil. The cake didn’t turn out as well as I hoped.

Some pistachio pudding! Then you’re done. Mix it up put it in the muffin tin and bake.

Here’s the filling. Pistachio pudding with a little milk and some cool whip.

Cut the middle out of the cupcakes and fill them with the pudding. Replace the top.

Mix up some chocolate buttercream and you’ve got yourself a delicious cupcake!

Pistachio Cupcake

Ingredients

1 white box cake mix

1/2 cup plain yogurt

3/4 cup milk

1/3 cup applesauce or oil

3 eggs

Preheat oven to 350 degrees. Makes 24.

Beat all ingredients together. Fill tins 3/4 full. Bake for 18-20 minutes or until golden brown.

Filling:

1 box pistachio pudding

1 1/2 cup milk

1 cup cool whip

Mix together milk and pudding. Place in refrigerator until pudding is set up. Mix in cool whip. Cut a hole in the cupcakes and fill with pudding mixture.

Frosting:

1 cup shortening

1/2 cup cocoa

4 cups powder sugar

8 Tablespoons milk

Beat all ingredients together adding more milk one tablespoon at a time if frosting is too dry.