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pistachio cupcakeOK, so the other day when I made gelato I saved the pistachios that had been steeped in the cream/milk mixture. I’ll confess that I’ve eaten spoonfuls right out of the storage container. [It’s been a handy snack.] I’d already added it to a few bowls of oatmeal, and  I had about 1/2 c left.  What else could I make? A quick batch of cupcakes. It shouldn’t surprise anyone that I had a batch of my basic frosting* waiting to be used…just enough for 24 cupcakes.

I used a box of French vanilla cake mix and the ingredients it called for, except I subbed the regular oil for Devo Olive Oil Blood Orange EVOO, and reduced the qty of water by 1/2 c to accommodate for the pistachio ‘n cream mixture, and then added 1 1/2 tsp Devo Olive Oil Vermont Maple Balsamic (it had arrived the night before and I couldn’t wait to open it up!).

My colleagues were happy.

*Basic Frosting

  • ½ c butter
  • ½ c mascarpone
  • ½ c Fluff
  • 1 ½ c powdered sugar, sifted
  • 1 tsp vanilla or other flavoring