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St. Patrick's Day Cupcakes
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  • 1-3/4 cups (425 ml) all-purpose flour
  • 1 (3-1/3 oz (95.2 grm).) pkg. instant pistachio pudding mix
  • 3/4 cup (175 ml) miniature chocolate chips
  • 2/3 cup (150 ml) sugar
  • 2-1/2 tsp (12.5 ml). baking powder
  • 1/2 tsp (2 ml). salt
  • 2 beaten eggs
  • 1-1/4 cups (300 ml) milk
  • 1/2 cup (125 ml) vegetable oil
  • 1 tsp (5 ml). vanilla extract or 1/4 tsp (1 ml). almond extract
  • 1/2 of a can cream cheese frosting (1 cup)
  • green color sugar
  • 1/2 cup (125 ml) candy-coated milk chocolate pieces, (green ones)
  • Grease muffin cups or line with paper bake cups. ( St Patrick's or green bake cups would be nice.)
  • In large mixing bowl stir together flour, pudding mix, chocolate chips, sugar, baking powder, and salt.
  • In a small bowl combine beaten eggs, milk, oil, and vanilla or almond extract.
  • Stir into flour mixture just until combined.
  • Fill muffin cups 2/3 full.
  • Bake in a 375-degree oven for 18 to 20 minutes or until golden brown.
  • Cool on wire rack.
  • Frost with cream cheese frosting; sprinkle with green sugar then press divided green chocolate pieces on top of frosting.
These stir-and-bake cupcakes need no mixer, so they go together super-quick. The children and leprechauns alike will love the color and the loads of chocolate chips inside "even more", then the pot of gold at the end of the rainbow.

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