Pistachio Walnut Cupcakes

You may want to add few drops of green food color to cake batter.

Pistachio Walnut Cupcakes

1 box (18.25 ounces) Betty Crocker’s Super-moist Vanilla Cake Mix (or any white/yellow cake mix)
1 package (3.4 ounces) instant Pistachio Pudding Mix
3 large eggs
1/3 cup vegetable or canola oil
1 can (12 ounces) 7 Up or Sprite
1/2 cup coarsely chopped walnuts

Lemon Glaze (optional)
1 cup confectioners’ sugar
2 tablespoons lemon juice
some liquid coffee creamer to thin glaze

Preheat oven to 350 degrees.   Line 2 regular muffin pans with paper liners.  Set aside.

In a large bowl, beat cake mix, pudding mix, eggs,  oil and lemon-lime soda until well-mixed.  Fold in chopped nuts.  Divide cake batter among 24 lined muffin holes.  Bake for 20 to 25 minutes or until a wooden skewer inserted in center of cupcakes comes out clean.    Transfer to wire racks to cool.

Prepare Glaze.   In a small mixing bowl, stir together confectioners’ sugar and lemon juice.  Thin with few drops of liquid coffee creamer.  (I transfer this mixture to an empty catsup plastic container and push down glaze to dribble to cupcakes).

Makes 24 cupcakes.

Perfect for picnics!


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