Recipe Image
Carol Kicinski
These pistachio cupcakes-in-a-jar are a fun way to celebrate St. Paddy’s Day!

Celebrate St. Paddy’s Day with cupcakes

Author Byline Image   There will be no corned beef and cabbage for my family this year on St. Patrick’s Day. We have been invited to spend the day in the country with some wonderful friends for a picnic/barbecue.
   Being as my maiden name is O’Neal, I needed to come up with some way to commemorate the day unless I wanted a bunch of Irish relatives coming after me with pitchforks or rolling over in their graves.
   I decided to make some gluten free pistachio cupcakes to share with our friends. I have no idea if pistachios are particularly popular in Ireland but they are green, so it works, right?
   I have visions of making my own pistachio paste, baking the gluten free cupcakes totally from scratch with some pistachio pastry cream and then topping them off with a traditional buttercream frosting. Nice plan – in theory. Truth be told, I just don’t have the time for all that!
   So I took a few shortcuts. I started with gluten-free white cake mix and added a box of Jell-O Instant Pistachio Pudding to the mix for the cupcakes and made a simple dairy-free buttercream frosting using vegetable shortening, a splash of
Gluten-Free, Dairy-Free Pistachio Cupcakes-in-a-Jar
Makes 12 cupcakes-in-a-jar
4 large eggs
¾ cup grapeseed (or other neutral tasting) oil
¾ cup water
1 (3.4-ounce) package instant pistachio pudding
1 (18-ounce) package gluten-free white cake mix
1 cup all-vegetable non-hydrogenated shortening
1 teaspoon fresh lemon juice
2 teaspoons pure vanilla extract
4 cups powdered sugar
4-8 tablespoons rice milk
¼ cup shelled, roasted, and salted pistachios, chopped
   Preheat oven to 350 F. Line 18 standard muffin tins with paper liners.
   In the bowl of an electric mixer, combine eggs, water, and oil. Beat on medium speed for 2 minutes. Turn off mixer, add the pudding mix and beat until combined. Turn the mixer to low and gradually add the cake mix. Beat until just combined. With a rubber spatula, scrape the sides and bottom of the mixing bowl to make sure all ingredients are uniformly combined. Divide the batter among the prepared muffin tins, filling about 2/3 full. Bake for 22-26 minutes or until the cupcakes spring back when touched lightly and a toothpick inserted in the center comes out clean. Let cool completely.
   While the cupcakes are cooling, prepare the frosting. Place the shortening, lemon juice, and vanilla in an electric mixer fitted with the whisk attachment. Beat on high speed until very creamy. Turn off the mixer, add the powdered sugar and beat until combined (start with the mixer on low and gradually increase the speed). With the mixer running, add rice milk, 1 tablespoon at a time, until the frosting is creamy and spreadable. Once the desired consistency is achieved, beat on high speed for 1 minute.
   Remove the liners from the cupcakes and slice in half horizontally. Place a bottom half of a cupcake half in the bottom of the jar, pipe on some frosting, add another cupcake half, another layer of frosting, a top cupcake half for the final layer, and one more layer of frosting. Sprinkle the top with some chopped pistachios.
lemon juice, and organic powdered sugar. The cupcakes are moist, delectable and a perfectly respectable shade of green. The splash of lemon in the frosting compliments the cupcakes wonderfully and keeps them from being too sweet.
   Since I saved so much time with my shortcuts, I figured I could go the extra step and turn these into cupcakes in a jar. I mean, how fun is that? Ideal for a day in the country. Here’s wishing you a wonderful St. Patrick’s Day!