St. Patrick’s Day Cupcakes

[rtebalt]

1-3/4 cups all-purpose flour
2/3 cup sugar
1 package (3.4 ounces) instant pistachio pudding mix
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1-1/4 cups milk
1/2 cup canola oil
1 teaspoon vanilla extract
Green food coloring, optional
Cream cheese frosting
Directions:
In a large bowl, combine the dry ingredients. In another bowl, beat eggs, milk, oil and vanilla; add to dry ingredients and mix until blended.
Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean.

Cool on a wire rack. Add food coloring to frosting if desired. Frost cupcakes.

Yield: 1 dozen.

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