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Thursday, February 26, 2015

Moist Funfetti Cupcakes made with Melted Pistachio Icecream and Cream Cheese Frosting

This recipe is inspired by my previous post, when I used melted ice cream to make key lime cream cheese filled bundt cake.  This time I decided to do little variation to recipe and make cupcakes. Yields about 30 cupcakes.
I always wanted to use the Funfetti cake mix, it has nice specks of colors perfect for birthday cake, so I decided to use this cake mix to make these cup cakes. You can use any yellow or white cake mix and can use any flavor of ice cream. Since I had left over ice cream from my previous recipe, I decided to use it.  However this time instead of using pistachio instant pudding, I used vanilla, but you can use either for this recipe.

  • 1 box of Funfetti cake mix (any brand)
  • 1 ½ pint of pistachio ice cream melted
  • 3 eggs
  • 1/3  cup oil
  • ½ cup mayonnaise
  • 1 cup   sour cream
  • 1 box of instant vanilla pudding mix

Following ingredients* are optional (you can omit putting the pistachios totally and garnish with something else like raspberries or colored sprinkles.  
* ½ cup of chopped pistachio nuts (unsalted lightly roasted) 
* ½ cup of crushed, chopped or whole pistachio for garnishing.
For Frosting: 
  • One container of ready made cream cheese frosting
  • 1 pack of  8 oz  cream cheese
  • ½ teaspoon of vanilla extract

Please note that I only frosted 20 cupcakes and froze the rest, this frosting was enough to frost the 18 cup cakes. If you like to frost all of them you will need to make additional frosting.

  • Preheat the oven to 350 degrees F.
  • Line muffin pan with paper liners.
  • Beat the eggs, melted ice cream, eggs, sour cream, oil and mayonnaise in a mixer.

  • Add cake mix and vanilla pudding mix.
  • Beat on medium-high speed until batter is smooth and not lumpy.
  • Fold in crushed pistachios.
  • Fill the batter in muffin cups filling up to 2/3 of paper cup.
  • Bake at 350 F until a toothpick inserted into the center of a cupcake comes out clean (~35 min)
  • Let the baked cupcakes cool for 10 minutes
  • Remove the cupcakes to the rack to cool completely.

Prepare frosting in the meantime as follows:

  •  Whisk the softened cream cheese and ready made frosting together until smooth.
  • May add vanilla extract or for variation can add juice of one fresh lime in this frosting to further cut down the sweetness and this will give key lime taste to the frosting.

  • Pipe the frosting into frosting dispenser.
  • Frost the cupcake to your desired pattern.
  • Top with crushed pistachios or place one or two pistachio on each cupcake.

Recipe and Photographs by Surekha
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Saturday, February 14, 2015

White Chocolate Keylime Cream filled Pistachio Bundt Cake

Have been wanting to make this cake for long time from left over pistachio ice cream in the freezer.
Wanted to try different flavors together and surprisingly they worked very well together. I made this fro the Valentines day dessert. Has a nice quiet dinner with my sweet husband who of course brought me these lovely roses :)
I made this in bundt pan, but if you like and have more time on hand, can make individual cup cakes with the same filling.
Also initially I just wanted to sprinkle with powdered sugar and that is why you will see powdered sugar in the picture of ingredients, but then I decided to make a glaze from left over half can of ready made chocolate frosting.

If you make cup cakes you can sprinkle powder sugar on them of make a cream cheese frosting or just drizzle with glaze like I did.
The cake came out very delicious.
Ingredients for  filling:
* 1 and  1/2 cup semi sweet white chocolate chip morsels
* Two 8 oz packs of softened cream cheese
* 3 tbsp milk
* Juice from one large lime
Ingredient for Cake:
* 1 package of yellow cake mix 
* 1 pint of pistachio ice cream melted at room temp.
* 1/3 cup oil
* 3 eggs

* 1 box of instant pistachio pudding
* 1 cup of sour cream (fat free)
* 1 cup chopped roasted pistachio  nuts (unsalted, divide them in three parts)
 Ingredients for Glaze:
* 1/2 can of ready made chocolate frosting
(you can use ready made cream cheese frosting, since I already had this open so I used this)
* 1/4 cup of white chocolate chip morsels (optional)
* You may just sprinkle powdered sugar on baked cooled cake or you can make any glaze traditional way if you like.

* In small sauce pan melt white chocolate morsels on low heat (you can melt them in double boiler)
* In small mixing bowl combine milk, cream cheese,  melted chocolate chip morsels until smooth, set aside.

* In large bowl combing dry melted ice cream,  eggs, sour cream and oil, blend until smooth
* Add cake mix and pudding mix
* Mix until smooth
* Fold in 1/3 of pistachio nuts mix well.
* Grease and flour Bundt pan.
* Pour batter into pan.
* Mound white chocolate, cream cheese and lime mixture around the tube of pan.
* Mixture will touch the tube but do not spread to side of pan.
* Sprinkle other 1/3 of nuts on the mound.

* Bake at 350 degrees F for 55 minor until toothpick comes out clean from cake at side of pan.
* Cool the cake upright for 1 hour.
* Then slowly remove from pan turning upside down on cake stand or serving plate.
Method to make Glaze:
* Pour the icing in a sauce pan and melt it over low heat on stove.
* When melted add white chocolate chip morsels

* Heat until the morsels are melted and well blended in the glaze.
* Pour the glaze over the cooled cake and sprinkle with rest of the pistachio nuts.

Happy Valentine's Day !!

Enjoy :)

Recipe and Photographs by Surekha.

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