Almond Cupcakes with Pistachio Filling

Almond Cupcakes,Pistachio Filling with Almond Butter Cream Frosting.
I love making these cupcakes. They were perfect texture,flavor, and worked well with the party theme( football).Best of all, they are very easy.

Ingredients

• Basic super moist box white cake mix( and ingredients needed for mix)
  
• Almond extract
• Milk
• Pistachio pudding mix, without added pistachio pieces ( and ingredients needed for mix)
• Butter cream frosting
  

How to:

1. Preheat the oven to temperature specified on box mix.
2. Make the box mix as directed then add two tablespoons of almond extract.
3. Bake cupcakes.
4. Follow directions on box mix for cook time. HINT: You can check by touch the tops of cupcakes, they should bounce back.
5. While cupcakes cool prepare pistachio pudding mix.If you were unable to find pistachio chunk free pudding, you can take the powder mix and use a mesh strainer to get rid of the larger pieces.
6. Once the cupcakes have cooled, use a pastry bag ( I recommend http://www.williams-sonoma.com/products/b304/index.cfm?pkey=cbkwpstdec)nt have a filling tip handy, you can also use a baster.
7. Inject the pudding in the middle of each cupcake, allow it to fill until just about over flowing . If any pudding is on the top of the cupcakes, I wipe it off with a paper towel.
8. Mix the butter cream frosting with 1 tablespoon of almond extract.
9. Place icing into the pastry bag and use tip of your choice for desired look. I sprinkled the top with clear sanding sugar to give a sparkling effect and topped with a football decor bought from Wal-mart.

For storing, I keep the cupcakes in a airtight container in the fridge. Cupcakes should be served within 1 day for best flavor but, they will last up to 6.