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Pistachio Wreath Cupcakes

Idea gallery #1306
Pistachio Wreath Cupcakes
Ingredients and Supplies
1 box yellow cake mix
4 eggs
1 cup orange juice
½ cup Love ‘n Bake Pistachio Paste
1 pound Merckens green candy Coating
½ cup whipping cream
6 tablespoons butter
1 dram Concentrated Pistachio Flavoring Oil
mini bundt pan
mini bow candy mold
red candy coating
  • alt images
Preheat oven to 350°F. In a large bowl, combine cake mix, eggs, orange juice, oil and pistachio paste; blend at low speed for one minute, then beat at high speed for 2 more minutes. Pour batter into greased and floured mini Bundt pan or into lined cupcake pans. Bake for 18 to 20 minutes or until cake tests done. Cool in pan for 10 to 15 minutes; turn out on wire rack to complete cooling. Top with chocolate glaze.

Chocolate Glaze
Melt green candy coating, whipping cream, butter and flavoring in a microwave proof bowl at medium power (50% or lower) for 1 minute; stir, then microwave at 25 second intervals until ingredients are warmed and coating is melted. Do not overheat. Stir until glaze is shiny and all ingredients are well blended. This glaze is best if used immediately. If icing sets up before all mini cakes are glazed, place glaze in microwave at three-second intervals, stirring thoroughly between each interval.

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