Every year we host my dear mother and mother-in-law for a special Mother’s Day lunch. We do it up right with printed menus, the good glasses and some of my favorite vintage dishes. 

Here, I’m sharing the recipe for one of our sweet treats from the day; more from the menu to come in the column. Hope everyone had a beautiful day with the ladies who gave us life, raised our good spouses and taught us how to make a roux.

Light Pistachio Cream Cupcakes
1 packet instant whipped topping mix
1 packet sugar-fee instant pistachio pudding mix
1 1/2 cups cold milk 

3/4 cup shelled salted, natural pistachios
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 1/4 teaspoons almond extract
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup Domino Light Sugar/Stevia blend
3 large eggs

In a chilled mixing bowl, beat pudding and whipped topping mixes with 1 1/2 cups cold milk for 5 minutes or until fluffy and peaks form. Chill for at least1 hour. Bake cupcakes while frosting chills.

Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with paper cupcake wrappers. Pulse pistachios in a food processor until finely ground. Add flour, baking powder, and salt and pulse once or twice more to mix. Combine 1/2 cup milk and almond extract in a measuring cup. Beat together butter, sugar and eggs in a large bowl until pale and fluffy. Alternately add pistachio flour and milk, beginning and ending with flour, and mix at low speed until just combined.

Fill cupcake cups half way. Bake in middle of oven until a tester comes out clean, about 20 to 25 minutes. Cool cupcakes on a wire rack. Top with whipped frosting and serve.

I have recently discovered pistachios and since then I’ve been wondering how I ever lived without them!