A blend of pistachio instant pudding and white cake mixes with a few drops of green food gel make this cupcake easy to make. Inside the cupcake is a mixture of sugar, cinnamon and pecans.
1 package Jello ® Pistachio Instant Pudding and Pie mix
1 package white cake mix- tested Duncan Hines
1 cup sour cream
1/2 cup vegetable oil
1 teaspoon creme bouquet or vanilla
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup finely chopped pecans
1– 4ounce package cream cheese, softened
1/2 cup heavy whipping cream, whipped
1/2 cup marshmallow cream, purchased
1/4 cup confectioner’s sugar
Frosting: After cupcakes are completely cool. Mix cream cheese, marshmallow cream, whipped cream and confectioner’s sugar in a medium mixing bowl. Beat frosting until thick and fluffy.
Fill pastry bag with tip fitted with 1 M with frosting. Pipe a center star, then pipe a circle around the center, adding two or three layers high. Sprinkle with shamrock sprinkles.
Keywords: Pistachio Swirl Cupcakes