Carol Kacinski is here to make gluten free cupcakes with a St. Paddy’s Day twist.
Gluten Free Pistachio Cupcakes in a Jar
4 large eggs
¾ cup grapeseed (or other neutral tasting) oil
¾ cup water
1 (3.4 ounce) package instant pistachio pudding
1 (18 ounce) package gluten-free white cake mix
Easy Dairy Free Buttercream Frosting (recipe follows) – or gluten free prepared frosting
¼ cup shelled, roasted, and salted pistachios – chopped
Preheat oven to 350 degrees. Line 18 standard muffin tins with cupcake papers.
In the bowl of an electric mixer combine the eggs, water, and oil. Beat on medium speed for 2 minutes. Turn off mixer, add the pistachio pudding mix and beat until combined. Turn the mixer to low and gradually add the cake mix gradually. Beat until just combined. With a rubber spatula, scrape the sides and bottom of the mixing bowl to make sure all the ingredients are uniformly combined. Divide the batter among the prepared muffin tins filling about 2/3 full. Bake for 22 – 26 minutes or until the cupcake spring back when touched lightly and a toothpick inserted in the center comes out clean. Let cool completely. Remove the liners from the cupcakes and slice in half horizontally.
While the cupcakes are baking and cooling, prepare the frosting.
For each cupcake in a jar place a cupcake half (use the bottom halves in the bottom of the jar) pipe on or spoon in some frosting, add another cupcake half, another layer of frosting, one more cupcake half (use a top for the final layer) and one more layer of frosting. Sprinkle the top with some chopped pistachios.
Easy Dairy Free Buttercream Frosting
1 cup All Vegetable Non-hydrogenated shortening
1 teaspoon fresh lemon juice
2 teaspoons pure vanilla extract
4 cups powdered sugar
4 – 8 tablespoons rice milk
Place the shortening, lemon juice, and vanilla in an electric mixer fitted with the whisk attachment. Beat on high speed until very creamy. Turn off the mixer, add the powdered sugar and beat until combined (start with the mixer on low and gradually increase the speed.) With the mixer running add the rice milk, 1 tablespoon at a time until the frosting is creamy and spreadable. Once the desired consistency is achieved, beat on high speed for 1 minute.
12 cupcakes in a jar or 18 standard cupcakes