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Pistachio Pudding Cupcakes

The Little Kitchen
  • 50 minutes
  • Serves 15 to 16

INGREDIENTS

1

Egg white

2

Eggs, large

1 1/2 cups

All-purpose flour, unbleached

1 1/2 tsp

Baking powder

3 tbsp

Clear vanilla extract

2/3 cup

Granulated sugar

2

lbs Powdered sugar

1/2 tsp

Salt

1 1/2 tsp

Vanilla extract, pure

1 cup

Vegetable shortening

1 tsp

Vegetable oil

1 cup

Butter, unsalted

1/2 cup

Butter, salted

11/16 cup

Whole milk

1

box Pistachio pudding, instant