Best 6 Pistachio Ambrosia Cupcakes Recipes

PISTACHIO AMBROSIA

Steps:

• In medium bowl mix together both cans of pineapple.
• Sprinkle pudding mix over pineapple and let sit about 3 minutes.
• Add nuts and coconut.
• Blend in whip topping and marshmallows, combining well.
• Cover and chill at least 2 hours.

PISTACHIO PUDDING AMBROSIA

Steps:

• Fold together whipped topping and pistachio pudding mix until well blended.
• Empty can of crushed pineapple into this mixture and fold in gently until combined.
• Gently fold in mini marshmallows, mandarin oranges, and coconut until combined.
• Best when refrigerated for at least an hour but you could make it in the morning and serve it in the evening too easily. If you think it is a bit too thick for your liking then add back in some of the drained mandarin orange juice to loosen it up.
• Sprinkle crushed pistachio nuts on top for garnish, can add a few marshmallows on top too to make pretty + a light sprinkle of coconut.

REAL PISTACHIO CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Blend pistachios with 1/2 cup sugar in a blender until finely ground.
• Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl.
• Beat 1 cup sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the creamy butter mixture, thoroughly integrating each egg before adding the next.
• Stir milk and vanilla extract together in a separate bowl.
• Alternately stir flour mixture and milk mixture in small amounts into the butter mixture beginning and ending with the flour mixture; stir just until it comes together into a batter. Fold the ground pistachios into the batter. Spoon batter into the prepared muffin cups to about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the muffin cups for 5 minutes before removing to cool completely on a wire rack.

PISTACHIO AMBROSIA CUPCAKES

Steps:

• 1. Bake cupcakes according to directions, let cool completely before adding topping.
• 2. In large bowl toss all other ingredients.
• 3. Top each cupcake with about 2 tablespoons of topping.
• 4. Add one cherry to top of each cupcake. Enjoy!!!

ST. PATRICK'S DAY PISTACHIO CUPCAKES

Steps:

• In a large bowl, combine the flour, sugar, pudding mix, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients until combined. Fold in chocolate chips. , Fill foil or paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost and decorate as desired.

PISTACHIO CUPCAKES

Steps:

• Heat oven to 160C/140C fan/gas 3 and line a 12-hole muffin tin with cases. Put 85g pistachios into a food processor with about half the sugar, then whizz until very finely chopped. Tip into a large mixing bowl with the remaining sugar, butter, eggs, flour and milk and beat until smooth. Divide between cases, then bake on a low shelf for 22-25 mins until a skewer poked in comes out clean. Cool on a wire rack.
• For the icing, mix just enough water into the icing sugar to get a very thick but still runny icing - just add 1 tbsp of water at a time. Stir in enough food colouring to give a pretty, pale green colour. If any cakes poke above the top of the cases, trim with a small knife, or scoop out with a teaspoon - being very careful not to release any of the case from the sides of the cake. Put a generous spoonful of icing on each cake and let it gently spread to cover. Chop the remaining pistachios and scatter these over with a pinch of edible glitter. Set, then serve.