I was really happy this month to hear that the theme for the Iron Cupcake Earth competition was nuts and seeds. I’m nuts about both! Okay….that was bad. I thought of my options- cashew butter, poppy seeds, almonds, peanuts and all the expected flavour combinations that go along with them, but I wanted to try something a bit different. I wanted something BOLD. How about green cupcakes with purple frosting! And that’s exactly what I did. Pistachio White Chocolate Cupcakes with Blackberry Buttercream Frosting taste DIVINE! Coincidentally, these cupcakes would look fabulous with green frosting for St. Patrick’s Day!

This month, I am competing to win some great prizes:

Our March ETSY PRIZE-PACK is from artists:

• A Bunnycake Easter Plushie by DOGBONEART,http://www.etsy.com/view_listing.php?listing_id=21636297.
• A whimsical piece by CAKEASAURUS,http://www.etsy.com/shop.php?user_id=5729584.
• as well as a pair of cupcake earrings from LOTS OF SPRINKLES at http://www.etsy.com/shop.php?user_id=6057281.
• a collection of all new printed cupcake liners, 200 in all from Sweet Cuppin’ Cakes Cupcakery,http://www.acupcakery.com/
• PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, http://www.etsy.com/shop.php?user_id=5243382, who is now going to be doing a piece for our winner each month until further notice - sweet!

Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS,http://www.fiestaproducts.com, HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com, JESSIE STEELE APRONS http://www.jessiesteele.com; TASTE OF HOME books, http://www.tasteofhome.com; a t-shirt from UPWITHCUPCAKES.COM http://www.upwithcupcakes.com/. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers,http://www.1800flowers.com . And as a special thank you, we would like to once again thank DIANAEVANS -http://www.etsy.com/shop.php?user_id=5599270 for her participation in the February challenge. An incorrect link was posted and we want to be sure that she gets the recognition she deserves. Thanks again Diana!

Pistachio Cupcakes (Adapted courtesy of 52 Cupcakes)

• 1 3/4 cups all purpose flour
• 3 1/2 oz package pistachio pudding mix (**I used Jell-O Pistachio Pudding and the package was a bit bigger- more pistachio flavour!!!)
• 2/3 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup white chocolate chips
• Ener-G egg replacer for 2 eggs ( 3 teaspoons Ener-G, 4 tablespoons water, thoroughly mixed together)
• 1 1/2 cups soy milk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 heaping cup chopped pistachios

Preheat oven to 375 degrees F.

In a mixing bowl add the first 6 ingredients and stir to combine. Be sure to sift your flour.

In a seperate bowl, add egg replacements, milk, oil, chopped pistachios and vanilla. Stir to combine.

Pour the wet mixture into the dry mixture, stir well but do not overmix.

Fill paper-lined cupcake tin 2/3 full (makes about 18 cupcakes).

Bake for 18-20 minutes or until a toothpick comes out clean.

Cool in pan for 10 minutes, transfer to a wire rack to completely.

Blackberry Buttercream (courtesy of Southern Living)

• 1/2 cup butter, softened
• 1/2 cup fresh blackberries
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1/8 teaspoon salt
• 1 (16 oz) package powdered sugar, plus 1 cup

Beat first 5 ingredients at medium speed with an electric mixer until creamy.

Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.

Voting opens on March 29th and I will be sure to post a reminder to vote for me, if you so choose!!