Pistachio Cupcakes

This Pistachio Cupcake is perfect for green holidays, pastel holidays, and whenever you’re feeling like a pistachio cupcake would hit the spot. Which around here might just be any day of the year.

Serves: Makes 24.
For cupcakes:
1 box of white cake mix & all ingredients that it calls for
1 box of pistachio pudding mix
1 batch of Almond Buttercream Frosting

For white candy/chocolate shavings:
7 ounces weight white chocolate chips
1 teaspoon vegetable shortening or vegetable oil

For cupcakes:
Combine cake mix and it’s ingredients as packaging instructs.
Add in pudding mix and combine well. fill cupcake liners about halfway full with batter.
Bake as directed on cake mix packaging.
Cool and decorate as you like.

For white candy/chocolate shavings:
Melt chips according to package instructions.
Stir in vegetable shortening/oil until combined well.
Using a spatula, spread melted candy/chocolate thinly on a baking sheet.
Let harden for a few minutes.
Using a spoon, scrape across hardened candy/chocolate to create curls and shavings.

Author: Amy Johnson | She Wears Many Hats

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