October 15, 2012

my big fat italian cupcake

Today, we decided to pay homage to our city of St. Louis (and italian heritage), and replicate one of our favorite local treats.  It's a Spumoni cupcake from non other than the magnificent Missouri Bakery.

   Here is what you will need:

 for the cupcake:
   1 pkg. Duncan Hines yellow cake mix
4 eggs
1/2 cup vegetable oil
1 small box pistachio instant pudding
1 cup club soda
1-1 1/2 cups of chopped pistachios

for the icing:
1 pint heavy whipping cream
2 tbsp. powdered sugar
1/2 c. milk
1 box instant chocolate pudding


For the cake:

Preheat the oven to 400 degrees. Pour yellow cake mix and all other ingredients in a large mixing bowl. Mix the contents with an electric mixer until mixture is smooth.  Line your cupcake pan with cupcake liners and fill with cake mix.  Place cupcakes in the oven and bake about 20 minutes, or until ready. This will vary depending on how big or small you make your cupcakes.  Remove from oven and let them cool for icing.

For the icing:

Mix all the ingredients in a large mixing bowl and mix contents with an electric mixer until thick consistency.  Place icing mix in the refridgerator for about an hour.  Remove icing from the fridge and ice your cupcakes!

For the final touch, place a cherry on top. Perfecto!

fox + gypsy

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