Thursday, April 12, 2012

Vanilla Buttermilk Cupcakes with Pistachio Cream



A tender little white buttermilk cupcake is a perfect base for all your creative ideas.
Over Easter I made cupcakes together with my grandgirlie and after they were swirled with "green grass frosting"....she sent the bunnies a - hoppin'.

Pistachio instant pudding was a staple in our home when our boys were growing up.
It makes me think...it it time to revisit the pistachio pudding cake...
one of these days.


I am making good use of the Buttermilk Powder that I found in the last months.
It is so handy to have tucked away and I do find it creates the lightest products.
You can of course...
*just substitute Buttermilk for the powder and the water adding it when you would add the water.

  • 1/2 cup shortening
  • 1 1/4 cup white sugar (divided)
  • 2 egg whites
  • 4 tablespoons Buttermilk Powder *
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1 cup water
  1. Preheat the oven to 350.
  2. Cream together the shortening and 1 cup of the sugar in a large mixing bowl until it is light.
  3. Beat the 2 egg whites in a clean bowl with a hand mixer.  Once the egg whites are foamy, add the 1/4 cup sugar and beat until stiff.
  4. Sift together the dry ingredients and add to the shortening/sugar mixture, alternately with the water.
  5. Fold in the egg whites and vanilla until evenly combined. 
  6. Divide into 24 paper cup cake liners.
  7. Bake for about 25 minutes or until lightly browned and a toothpick comes out clean.
Pistachio Cream Frosting
  • 2 cups whipping cream
  • 1 - 4 serving size Pistachio instant pudding
  1. In a medium mixing bowl beat the whipping cream until it is beginning to thicken.
  2. Add the Pistachio pudding and continue to beat until it is thick and holding its shape.
  3. Either spread evenly over cupcakes or put the Frosting into a piping bag with a wide star tip and swirl around each cupcake.
  4. Refrigerate.

13 comments:

  1. Vanilla Buttermilk Cupcakes with Pistachio Cream? This must be cooking heaven! Made my mouth water.

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  2. That sounds and look so yummy. Your green frosting swirls are perfection. I have never heard of buttermilk powder - that really sounds like a handy product that I'll have to find. I never seem to use up the whole container of buttermilk and it goes to waste. I love Pistachio pudding and what a great idea to use it as a frosting!

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  3. Hallo wie gehts meine lieblings amerikanische Köchin?Nur lecker Sachen hier.Toll gemacht.Schöne.Woche .Bussi.Lu.

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  4. Such cute cupcakes! I like the idea of pistachio pudding in the frosting too.

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  5. This comment has been removed by the author.

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  6. It looks and sounds delicious.

    Kind regards to the Wonderful Girls,
    Siret

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  7. So cute and pretty and they look yummy too! I have that buttermilk powder but I always forget to use it and instead do 1 T white vinegar and then add enough milk to make 1 C and let it rest for 15 minutes. I never have buttermilk on hand. One of these days I'm going to buy some real buttermilk and see if I notice a difference. Or maybe try the powder that's been sittin in my cupboard! LOL! Thanks for sharing all your wonderful recipes. I just started following you so I haven't made any YET...but I will!

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  8. Buttermilk powder is sold in the baking aisle at our grocery store, so if you haven't seen it before, look for it there (or ask the grocer). The brand we have comes in a can (like a Crisco can) with a baker-guy on it, and red plastic lid. I wouldn't use it for dressing or buttermilk pie, of course, but it's awesome for baking. Keeps forever in the fridge. No more wasting the rest of the bottle because I didn't need to use it in time.

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  9. I buy buttermilk by the half gallon and just love it. I make Bran Muffins (using 1 - 1.5 cup buttermilk in each dozen), plus love using it for various breads. Then I don't mind drinking a cup or two of it either, its just very tasty and refreshing! Or cubing some freshly made corn meal bread, and pouring buttermilk over it, with some salt and pepper. Eat it like cereal!

    Jo in MN

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  10. these are delicious cupcakes. I got 20 of them.

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  11. My daughter used the buttermilk powder this St Patrick's day - her 4 loaves of Irish Bread were at hit at church and at Girl Scouts!

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  12. If you don't have buttermilk powder, how much buttermilk do I use instead?

    Thank you.
    Sandra

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  13. On a rainy day like today, it's a good time to bake these yummy looking cupcakes! Tks for recipe!

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