In honor of St. Patrick’s Day, I wanted to make some sort of green cupcake. At first I thought of a chocolate cupcake with mint green frosting…boring. Then, why not just use food coloring to dye the batter green? Uninspiring. The only green dessert I could think of was pistachio pudding! So, it became a cupcake. And I started with the source or my inspiration. Besides chopped pistachios (a must), I used a box of pistachio pudding mix for extra flavor and color. After examining the box’s contents, I knew that I had to alter my base recipe quite a bit. Pudding mix is almost all sugar, so I decreased the sugar in the batter by 1/3 of a cup and the flour by 1/4 of a cup to compensate for the added pudding. Instant pudding also has gelatin in it, so I upped the amount of baking powder so that the cake would not turn out too dense. Also, when thinking of other pistachio flavored desserts, I started to reminisce about delicious Indian rice pudding that uses cardamom and cinnamon. I sprinkled in a little of both for a nice added touch and delicious flavor! Enough background, let’s get to the recipe!