1/2 cup margarine, softened
*(substitute for Earth Balance vegan margarine for baking)
1 cup icing/confectioners sugar
2 lightly beaten eggs
1 tsp. vanilla extract
2 cups all-purpose flour
1 tbsp. baking powder
3/4 cup fat-free milk
*(substitute for almond or soy milk)
3 tbsp. chopped pistachio nuts
1. Preheat the oven to 350F. Grease 6 wells of a mini bundt pan, or line 6 wells of a muffin tin with baking cups. In a large bowl, beat the margarine and sugar with an electric mixer on medium speed until thick and pale. Slowly add the eggs and vanilla, beating well. Mix the flour and baking powder in a medium bowl. Add 1/3 of the flour mixture at a time and alternate with adding 1/4 cup of milk at each interval. Fold in the chopped pistachio nuts with a large spoon or spatula until evenly dispersed. Spoon batter into each well until about 3/4 full. Bake for 35 minutes. Remove pans from the oven and cool for 10 minutes. After 10 minutes, remove the bundts from the pan to cool on a wire rack (it is imperative to remove the bundts from the pan after only 10 minutes, otherwise they will stick to the inside of the pan rather than sliding out in one piece). Dust with confectioners/icing sugar before serving.
Makes approximately 6 mini bundts or 6 cupcakes
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