Pistachio Cupcakes With Blackberry Buttercream Frosting

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SHAPE Magazine

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Ingredients

1 3/4 c. all-purpose flour

3 1/2 oz. package pistachio pudding mix

2/3 c. sugar

2 1/2 tsp. baking powder

1/2 tsp. salt

3/4 c. white chocolate chips

Ener-G egg replacer for 2 eggs (3 tsp. Ener-G and 4 tbsp. water thoroughly mixed together)

1 1/2 c. soy milk

1/2 c. vegetable oil

1 tsp. vanilla extract

1 heaping c. pistachios, chopped

1/4 c. butter, softened

1/8 c. Greek yogurt

1/2 c. fresh blackberries

1 tsp. lemon zest

1/8 tsp. salt

1 16 oz. package powdered sugar, plus 1 c.

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