St. Patrick's Day Cupcakes

For a cake, the batter can be baked in a 13 x 9 pan @ 350 degrees for 25 minutes. Original recipe was found in the March, 1989, Better Homes and Gardens magazine.

Number of Portions:

18 cupcakes

Quantity	Unit	Ingredient
1.75	cups	flour
1	small packag	instant pistachio pudding mix
0.75	cup	miniature chocolate chip
0.67	cup	sugar
2.5	teaspoons	baking powder
0.5	teaspoon	salt
2		eggs
1.25	cups	milk
0.5	cup	vegetable oil
1	teaspoon	vanilla
0.25	teaspoon	almond extract
		cream cheese frosting
		green colored sugar

Grease muffin cups or line with paper bake cups.

In a large mixing bowl stir together flour, pudding mix, chocolate chips, sugar, baking powder and salt.

In a small bowl combine beaten eggs, milk, oil, vanilla and allmond extract.

Stir the liquid mixture into the dry mixture and stir until just combined.

Fill muffin cups 2/3 full.

Bake in a 375 degree oven for 18 - 20 minutes or until golden brown.

Cool on a wire rack.

Frost with cream cheese frosting and sprinkle with green sugar.