Cardamom Pistachio Cupcakes

                                 Ingredients:

1   1/4   cups cake flour
1/4  tsp.  baking powder
1/2  tsp.  baking soda
1/2  tsp.  salt
3/4   cup sugar

2 eggs
1 tsp.  vanilla extract
1/2   cup oil  ( canola or vegetable)
1/2   cup buttermilk
 1/2   stick butter
 1/2   tsp of ground cardamom



 Preheat your oven 350 degrees

  In a medium bowl, add cake flour, baking powder, baking soda and salt.  Stir together with a whisk. 
   In a different medium bowl, with an electric mixer, add the eggs and beat till mixed. Maybe 20 seconds. Add your sugar and continue to beat about 30 more seconds on medium speed.  Add in the oil, softened butter, vanilla and cardamom. 
  Reduce speed to low and add the dry ingredients  and milk ... alternating each one till all are combined .  Continue till  all ingredients are incorporated.  The batter may be a little thin. That is ok.  
  Fill the muffin tin with liners and fill with the batter about 2/3 full. 
Place in the oven and bake for about 12 to 14 minutes. Test with a toothpick to see if done. When the toothpick comes out clean it is done.  
 Cool for about 5 minutes . Remove and cool them on  a wire rack till fully cooled. 

Icing: 

1  pkg. cream cheese
1  pkg. confectioners sugar
1/2   stick butter
1/2  package of pistachio pudding   (dry)  1/2 tsp. 
1/2  tsp. butter flavoring
1/2  tsp.  vanilla flavoring  ( Can use any flavor you like, I sometimes add rum flavoring just for a little extra flavor)

Using a mixer, In a large bowl  beat the butter and cream cheese and flavorings till creamy.  Add the sugar  and pudding mix slowly until mixed well.
If the mixture is stiff  you can add a tsp. of water or milk, whichever you choose till the mixture is smooth to texture you desire.  If you are going to pipe the icing it is best to have it a little stiffer . 

After the cupcakes set up a few minutes you can roll the top in some Chopped Pistachios. 

Hope you like these as much as I do!