Pistachio Cupcakes with Strawberry Frosting Recipe

1. Pulse the pistachios in a food processor until ground up into fine crumbs. Set aside.

2. Preheat the oven to 350 degrees F . Line a 12-cup muffin pan with cupcake liners. Line a second pan with 4 liners – this recipe makes about 16 cupcakes. Set aside.

Cupcakes:

1.  Whisk the cake flour, baking powder, baking soda, salt, and ¾ cup of pistachio crumbs together. Reserve the rest of the pistachio crumbs for decoration.

2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed for about 1 minute until smooth and creamy. Add the sugar and beat on high speed for 2 minutes until creamed together.

3. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and almond extract. Beat on medium-high speed until combined, then beat in the sour cream.

4. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated.

5. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix.

6. Pour/spoon the batter into the liners – fill only ⅔ full to avoid spilling over the sides.

7. Bake for 19 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.

Frosting:

1. Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. There should be around ½ cup.

2. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed for about 2 minutes, until creamy. Add confectioners’ sugar, strawberry powder, cream, and vanilla.

3. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add a pinch of salt if frosting is too sweet.

4. Frost cooled cupcakes and decorate with remaining pistachio crumbs and strawberry slices.