Pistachio almond ice cream is my favorite ice cream EVER! I know it may not be one of the traditional flavors (vanilla, chocolate, or strawberry), but there are just so many times and so many ways I can eat one of the traditional flavors.
It may be its bold green color or the combination of my two favorite nuts, but I just love it! Most people have never heard of it or never wanted to try it because it is green. They believe the only type of ice cream that should be green is mint chocolate chip and anything else just isn’t natural.
Being the adventurous soul that I am, I’ve tried it once and never looked back. If I could eat a pint of this delectable ice cream once a day and not have to worry about weight gain or diabetes, then I would.
Lately, I’ve been craving pistachio almond ice cream. My only deterrent is that it has been below freezing for almost a week straight and I dare not venture outside in the cold. However, I still wanted pistachio almond anything. That’s why I made a batch of pistachio almond cupcakes to share with you all.
2 ¼ Cups Cake Flour
½ Cup Granulated Sugar
½ Cup Almonds, Crushed
2 ½ packs- 5.1 Oz. Packages of Pistachio Instant
1 ½ Tsp. Baking Powder Baking
½ Tsp. Salt
¼ Tsp. Baking Soda
3 Large Eggs, Beaten
1 Cup Whole Milk
1 Cup (2 Sticks) Butter, Softened
1 Tbsp. Almond Extract
16 oz. Vanilla Frosting
1 Tsp. Almond Extract
4 Drops Green Food Color
Preheat oven to 350°. In large mixing bowl, mix flour, sugar, almonds, pudding, baking powder, salt, and baking soda. In small mixing bowl, mix eggs, milk, butter, and extract. Add egg mixture to flour mixture and blend together for about 1 minute or until all lumps are gone from batter.
Place cupcake liners in cupcake pan and pour batter into liners three-quarters full. Bake for 25-28 minutes or until cake test is passed. Let completely cool before adding frosting.
For the frosting, in a medium bowl, mix all ingredients until frosting is smooth and color is even. Top frosted cupcakes with crushed almonds.