ST. PATRICK'S DAY CUPCAKES 1-3/4 cups all-purpose flour 2/3 cup sugar 1 package (3.4 ounces) instant pistachio pudding mix 2 teaspoons baking powder 1/2 teaspoon salt 2 eggs 1-1/4 cups milk 1/2 cup vegetable oil 1 teaspoon vanilla extract Green food coloring, optional Cream cheese frosting In a bowl, combine the dry ingredients. In another bowl, beat eggs, milk, oil and vanilla; add to dry ingredients and mix until blended. Fill paper-lined muffin cups three-fourths full. Bake at 375o for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. If desired, add food coloring to frosting. Frost cupcakes.  Yield: 1 dozen

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