By: Jill
These cupcakes are a mini-version of cupcakes that were first introduced to me by my sister-in-law Angela. She made them for a New Years Eve party and I was hooked - although not instantly. I insisted that I "did not like pistachio", but after one bite I did a complete reversal and have been obsessed ever since!
The recipe I choose was from SparkRecipes. It uses the dry Jello-O as an ingredient.
With only a few other ingredients, these cupcakes are tasty and quick to make.
I decided to make these cupcakes "mini" for Easter because I wanted something that was easy to eat amongst a bunch of other desserts. The recipe gave me about 50 mini-cupcakes, which was the perfect amount for the two different stops I had on Easter.
The frosting I used was a marscapone/whipped cream frosting.
It was an extremely light frosting, with only a small amount of sugar and vanilla added to the whipping cream and marscapone.
After piping the frosting, I added one chocolate chip to the top.
The mini-cupcakes were so cute and everyone at Easter loved them! I can't thank Angela enough for introducing me to this wonderful combination flavors.
Oooh could you please post this recipe!!!!
ReplyDeleteNo problem Sarah! I just realized I forgot the hyperlink to the recipe on the post! I fixed it but here is the recipe as well.
ReplyDeletehttp://recipes.sparkpeople.com/recipe-detail.asp?recipe=991788
The frosting recipe was :
12 ounces of marscapone
1 1/2 cups of cold heavy whipping cream
3 tablespoons of sugar
1 tablespoon on vanilla
Whip them all together until peaks form (but don't overwhip).
I'm just happy I could introduce you to the wonderful world of pistachio! LOL! These came out super cute and the frosting you did sounds awesome.
ReplyDelete