Pistachio Blossoms

Why You’ll Love This Recipe

Pistachio Blossoms are a perfect combination of soft, pillowy mini cakes and a sweet, smooth almond glaze. The addition of pistachio pudding mix gives these cake bites a rich and nutty flavor that everyone will love. The almond glaze adds just the right amount of sweetness, and you can garnish them with raspberries or chopped pistachios for a little extra flair. Whether you’re celebrating St. Patrick’s Day or just craving a delicious treat, these Pistachio Blossoms are sure to be a hit!

Ingredients

• 1 (16.25 oz.) box white cake mix

• 1 (3.4 oz.) box instant pistachio pudding mix

• 4 large eggs

• 3/4 cup canola or vegetable oil

• 3/4 tsp almond extract

• 2 drops green food coloring

• Raspberries or chopped pistachios, for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F. Spray a mini muffin tin generously with cooking spray and set aside.

2. In a large bowl, combine the dry cake mix, dry pistachio pudding mix, eggs, oil, almond extract, and green food coloring. Mix until well combined.

3. Fill each muffin cup about halfway with the batter. A 3/4 tablespoon scoop works well for this.

4. Bake for 12 minutes, or until a toothpick inserted into the center comes out clean.

5. Remove the mini cakes from the oven and cool for a few minutes. Use a toothpick to loosen the cakes from the cups, then remove them and place them on a wire rack to cool.

6. While the cakes are still slightly warm, dip each one into the almond glaze until completely coated. You can use two forks to dip them for ease.

7. Tap off any excess glaze on the edge of the bowl, then place the dipped cakes onto a wire rack with waxed paper underneath to catch any drips.

8. If adding a garnish, such as a raspberry or chopped pistachios, do so while the glaze is still wet.

9. Allow the glaze to set before serving.

Almond Glaze:

1. In a medium bowl, combine 4 cups of sifted powdered sugar, 1/2 cup of water, 1 1/2 tsp vanilla extract, 1/2 tsp almond extract, and 1 tablespoon canola oil.

2. Whisk the mixture until completely smooth.

Makes about 50-52 mini cake bites.

Servings and Timing

• Servings: About 50-52 mini cake bites

• Prep Time: 15 minutes

• Bake Time: 12 minutes

• Cooling Time: 10-15 minutes

• Total Time: 40-45 minutes

Variations

• Lemon Version: Swap the pistachio pudding mix for lemon pudding mix to create a zesty lemon version of these bites.

• Toppings: Garnish with chocolate chips or a dusting of powdered sugar for a different presentation.

• Glaze Variations: For a slightly different glaze flavor, try adding a bit of lemon juice or orange zest to the almond glaze.

Storage/Reheating

• Storage: Store Pistachio Blossoms in an airtight container at room temperature for up to 5 days. They will stay soft and fresh for several days due to the glaze.

• Freezing: You can freeze the unglazed mini cakes for up to 3 months. When ready to serve, dip them in glaze and garnish as usual.

• Reheating: Reheat the mini cakes by placing them in the microwave for 10-15 seconds, but note that this may slightly alter the texture of the glaze.

FAQs

Can I make these ahead of time?

Yes, you can make the mini cakes ahead of time and store them in an airtight container. Simply dip them in the glaze and garnish just before serving for the freshest look and taste.

Can I use a regular muffin tin instead of a mini muffin tin?

It’s best to use a mini muffin tin for the perfect size. If you use a regular muffin tin, the baking time will be longer and the texture might change.

Do I have to use green food coloring?

No, the food coloring is optional. It’s mainly for a festive touch, but the treats will still taste delicious without it.

Can I make these without the almond extract?

Yes, if you’re not a fan of almond extract, you can omit it. You can also substitute it with vanilla extract or another flavoring of your choice.

Can I make these without the glaze?

The glaze adds a nice touch of sweetness, but you can skip it if you prefer. The mini cakes will still be tasty, especially if you top them with chopped pistachios or other garnishes.

Can I use a different type of pudding mix?

While pistachio pudding is traditional for this recipe, you can experiment with other flavors like vanilla or chocolate pudding for a different taste.

Can I decorate these with something other than raspberries or pistachios?

Absolutely! You can decorate these with sprinkles, crushed nuts, or even chocolate chips for a fun twist.

How do I know when the mini cakes are done baking?

Insert a toothpick into the center of one of the mini cakes. If it comes out clean, the cakes are ready. If it comes out with batter, bake for an additional 1-2 minutes.

Can I make the glaze ahead of time?

Yes, the glaze can be made in advance and stored in the refrigerator. When you’re ready to use it, simply whisk it again to ensure it’s smooth.

How many servings does this recipe make?

This recipe makes about 50-52 mini cake bites, perfect for serving a crowd or enjoying over several days.

Conclusion

These Pistachio Blossoms are the perfect bite-sized treat for any occasion. Whether you’re celebrating St. Patrick’s Day or simply indulging in a delicious dessert, these little cakes, dipped in almond glaze and garnished with fresh fruit or nuts, will delight your guests. With their soft texture and rich pistachio flavor, these mini treats are sure to be a hit with everyone!