I hope you all have had a great St. Patrick’s Day weekend this year! If you follow me on Instagram, you may have seen that I ran the Rock ‘n Roll USA Half Marathon (my 10th half!). The next race I’ll be participating in is the Rock ‘n Roll Nashville Half Marathon in April. I can’t wait to spend the weekend with some of my girlfriends (who live near and far), including these two awesome bloggers: Becky and Lianne. If you have any Nashville suggestions for us, please send them my way! Anyone running this race?
Earlier this week we had some friends over for dinner, and although we made Mexican for the main dish- I thought we needed a something green to brighten up the dessert. Of course, Pinterest inspired me to try a new cupcake recipe, and fortunately it turned out delicious and green!
Today’s celebration included Corned Beef and Cabbage for dinner. We topped it off with a small dessert- the last 2 green cupcakes to celebrate another great St. Paddy’s Day weekend.Banana & Chocolate Chip Cake.
1 cup white sugar
1/2 cup butter, softened
2 tsp vanilla
1 3/4 tsp baking powder
1 1/2 cups all-purpose flour
1/2 cup 2% milk
1 package of Jell-o Pistachio Instant Pudding mix
Cream Cheese Frosting
1/4 cup unsalted butter, softened
2 oz cream cheese, softened
1/2 tsp vanilla
1 cup powdered sugar
Preheat the oven to 350ºF.
In a stand mixer cream together sugar and butter. Then stir in the eggs, one at a time; then add a vanilla and baking powder. Stir in the flour and mix well. Next, add in the milk, and mix until the batter is smooth. Lastly, add in the Jell-o Pistachio Instant Pudding mix, combine well.
Spray the cupcake tin with cooking spray. Then fill in each cupcake compartment halfway with batter.
I used the mini-cupcake tins, so I baked the cupcakes for 15 minutes. If you’re using a different sized tin, add additional time. The best way to check for doneness is to insert a toothpick into the center for the dough, if it comes out clean- it is done. After they are done baking, take them out of the oven. Allow them to cool before taking them out of the tin or decorating with frosting.
To make the frosting, beat the butter, cream cheese and vanilla in a stand mixer. Finally, add in the powdered sugar, a little at a time (otherwise it’ll make a mess).