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!
