March 12, 2017

Pistachio Blossoms

Prepare for photo overload, but I couldn't help it.  These little bites of heaven are SO DANG GOOD and I garnished them a few different ways and had to show them all off.

St. Patrick's Day is this Friday and yummy green treats are a must.  These little bite-size treats are incredible.  I have made a lemon version of these many times, but this was the first time I tried pistachio.  My family raved about these.  Every last one was eaten.
My favorite were the ones topped with a raspberry.  A little tart and a little sweet was the perfect combination.  The ones topped with chopped pistachios and the ones I left plain were the favorites of my family.

These mini pistachio cake bites are dunked in an almond glaze, completely covering them.  It doesn't get much better than this.  They stay fresh and soft for several days.  
I think they are so pretty, you could make these for a party or even serve them at a wedding.  One batch makes a lot.  Let me tell you . . . make it easy on yourself and use a mini muffin tin with at least 24 cups.  If you try to bake these with only a 12 cup mini muffin tin, it will take you a really long time to finish.  Just saying . . .   
What fun green treats do you like to make on St. Patrick's Day?  
You might also like:

Pistachio Blossoms
From: Jenn@eatcakefordinner

1 (16.25 oz.) box white cake mix
1 (3.4 oz.) box instant pistachio pudding mix
4 large eggs
3/4 c. canola or vegetable oil
3/4 tsp. almond extract
2 drops green food coloring
raspberries or chopped pistachios, for garnish, opt. 

Preheat oven to 350 degrees.  Spray a mini muffin tin very well with cooking spray; set aside.  In a large bowl, combine the dry cake mix, dry pudding mix, eggs, oil, almond extract and green food coloring and mix until well combined.  Fill each muffin cup around halfway with batter (a 3/4 Tablespoon scoop works really well).  Bake for 12 minutes.  Remove from oven and cool for a few minutes.  

Use a toothpick to help loosen mini cakes from cups and remove to a wire rack.  While still slightly warm, dip into glaze until completely coated. I find it's easiest to dip them using two forks.  Tap on the edge of the bowl, to get rid of excess glaze.  Place coated cakes onto a wire rack with waxed paper underneath to catch any drips.  If adding a garnish, add while the glaze is still wet.  Allow glaze to set before serving.  Makes about 50-52 mini cake bites.  

Almond Glaze
4 c. powdered sugar, sifted
1/2 c. water
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 Tbl. canola oil

In a medium bowl, combine all glaze ingredients and whisk together until completely smooth.  

Jenn's Notes: If any of the cakes crack while removing them from the mini muffin tin, that's okay, you can still dip them into the glaze and they will taste great, just dip them last.

Slightly adapted from: Paula Deen


  1. Hi Jenn,
    I'd like to freeze these. Do you think I could glaze them, garnish them and freeze them that way? I'd like to have as much done ahead of time as possible.

    1. Hi, I'm not sure how they would turn out if you froze them after being glazed. I do think it would work to freeze the cakes and then dip them in glaze later. If you try it, let me know how it turns out. Thanks.

  2. Just checking that there is no water in the cake recipe!


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