St Patricks Day Cupcakes With White Chocolate And Pistachios Food

ST. PATRICK'S DAY CUPCAKES WITH WHITE CHOCOLATE AND PISTACHIOS

Steps:

• Make the cupcakes:
• Position racks in top and bottom thirds of oven; preheat to 350°F. Line 2 standard 12-cup muffin tins with liners. Whisk flour, baking powder, and salt in a medium bowl. Stir milk and vanilla in a small bowl or measuring cup.
• Cream sugar and butter in the bowl of a stand mixer fitted with the paddle attachment at medium speed, scraping down sides, until pale and fluffy, 3-4 minutes. Add eggs one at a time, beating to blend after each addition.
• Reduce mixer speed to low and beat in dry ingredients in 3 additions, alternating with milk mixture in 2 additions, beginning and ending with dry ingredients. Beat in food coloring until you reach desired green color. Fold in chocolate chips and pistachios.
• Divide batter among muffin cups. Bake cupcakes, rotating baking sheets front to back and top to bottom halfway through, until tops are firm and lightly browned and a tester inserted into the center comes out clean, 13-16 minutes. Transfer pans to wire racks and let cool.
• Make the buttercream and assemble the cupcakes:
• Lightly whisk egg whites and sugar in a medium bowl set over a saucepan of simmering water until hot to the touch or a candy thermometer registers 140°F.
• Pour hot egg whites mixture into stand mixer bowl and whip with the whisk attachment on medium-high speed until doubled in volume and stiff peaks form. Meanwhile, cut butter into 2" pieces. (The butter should be slightly moist on the outside but cold inside.)
• Fit stand mixer with paddle attachment. Add half of butter to bowl. Pulsate (turn on and off) mixer several times until meringue covers butter completely. Add remaining butter and pulsate mixer several more times. Beat on lowest speed, then slowly increase speed every 10 seconds to medium-high. Continue to beat until mixture begins to look light and fluffy. Stop mixer, scrape bowl, then reduce speed to low. Add vanilla and continue to beat on low speed 45 seconds. Increase speed to medium-high and beat until smooth, 45-60 seconds. Add food coloring and mix until you reach desired color.
• Frost each cupcake with a swirl of buttercream, then dust with gold luster dust, if using. Top with sprinkles, if using.
• Do Ahead
• Unfrosted cupcakes can be made 3 days ahead; cover tightly and store at room temperature. Frosted cupcakes can be made 3 days ahead; cover tightly and chill.

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.

ST. PATRICK'S DAY CUPCAKES

Steps:

• Preheat oven to 325°F.
• Spray 24-cup mini muffin tin with cooking spray or grease pan.
• Using a food processor, process first four ingredients (pecans- honey) using on/off turns until pecans are finely chopped.
• Sift flour and baking powder together in separate bowl; set aside.
• In a microwave safe bowl melt chocolate and butter in the microwave for 2-3 minutes. Let cool.
• In a large bowl, beat sugar, eggs and vanilla together for four minutes or until thick.
• Beat in chocolate and flour.
• Stir in ricotta cheese mixture.
• Spoon into muffin tins.
• Bake for 20-25 minutes or until toothpick tests clean.
• Let cool while making frosting.
• To make frosting: In a small saucepan over medium heat, heat cream and butter, until butter melts.
• Remove from heat.
• Add white chocolate, stirring until melted.
• Add mint extract and food coloring.
• Let cool and whip until thick enough to spread on cupcakes.

ST. PATRICK'S DAY CUPCAKES

Steps:

• In a mixing bowl, add the first 5 ingredients; stir to combine.
• Add in the chocolate chips; stir to combine.
• In another bowl, add the eggs, milk, oil, and vanilla; stir to combine.
• Pour the liquid mixture into the dry mixture; stir until well mixed.
• Fill paper-lined muffin cups 2/3 full.
• Set oven at 375 degrees; bake for 18-20 minutes or until pick comes out clean.
• Let cool in pan for 10 minutes, then transfer to wire rack to finish cooling.
• Frost with cream cheese frosting and decorate with colored sugar and sprinkles.

ST. PATRICK'S DAY CUPCAKES

Steps:

• Preheat oven to 375°. In a large bowl, whisk flour, sugar, pudding mix, baking powder and salt. In a small bowl, beat the eggs, milk, oil and vanilla; add to dry ingredients and mix until blended., Fill paper-lined muffin cups three-fourths full. Bake at 375° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Add food coloring to frosting if desired; frost cupcakes and decorate with sprinkles.