If I had all pistachio everything all the time, I’d be totally fine with it. The flavor is absolutely delish, the color is gorgeous, and when translated into cupcake form, its greatness is amplified. Recipe and image via Eat, Live, Run.
Ingredients:
1 box yellow cake mix (I used Betty Crocker)
1 3.4 oz package instant pistachio pudding mix
1 1/2 cups cold milk
for frosting—
1 cup cold milk
1 3.4 oz package instant pistachio pudding mix
1 cup heavy cream
1/4 cup powdered sugar
roughly chopped roasted/salted pistachio nuts
For preparation instructions, click here.
