St. Patrick's Day Cupcakes

My sister used to make this as a cake with pistachio frosting.  It's moist, delicious and very green, making it perfect for St. Paddy's day.  I decided on cupcakes since I had several people I wanted to grace with this treat.  I also tweaked the frosting a bit, but the result is just as delicious.

Here's what you'll need:
Frosting:
1 c milk
4 TBSP flour
1 stick butter, at room temp
1/2 c shortening
1 tsp vanilla
2 c powder sugar
5 drops green food coloring, optional

Cake:
1 white cake mix
1 Sm. package pistachio pudding
3 egg whites
1 c oil
1 c 7-up or sprite
1/2 c pistachios, chopped and divided
1/2 c coconut (optional)

The frosting needs time to cool, so start with that.

Combine the cold milk and the flour in a small sauce pan.  Whisk to blend.

Bring to a boil over medium heat, stirring constantly.  Cook until the mixture thickens and coats the spoon.

Pour into a shallow bowl.  Cover with plastic wrap, pressing the plastic onto the surface so it doesn't form a skin as it cools.

Refrigerate at least 2 hours.

To make the cake combine the cake mix, pudding mix, eggs, oil and 7-up in a mixing bowl.  Beat for 4 minutes.  Fold in half of the pistachios and all the coconut.

Preheat oven to 350.

Divide the batter between 20-24 paper-lined cupcake pans.  Only fill them HALF FULL.  I used a scoop, and it was too much.  They overflowed and I had trouble getting them out of the pan.

Bake for 18-24 minutes.  Remove from pans and cool completely.

To finish the frosting, beat the softened butter and shortening with a mixer until well-blended.

Add the vanilla and powder sugar, beating well.

Add the milk paste from the fridge and beat for 2 minutes.

Add the food coloring, if using.  Frost the cooled cupcakes.  Sprinkle with the remaining chopped pistachios.
Refrigerate any left-overs, if you have any.

Enjoy!