Pistachio Cupcakes with Strawberry Buttercream

Instructions

1. Pulse the pistachios in a food processor until ground into fine crumbs. See photo above for a visual. Set aside.
2. Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Line a second pan with 3 liners—this recipe makes about 15 cupcakes. Set aside.
3. Whisk the cake flour, baking powder, baking soda, salt, and 3/4 cup of pistachio crumbs together. Reserve the rest of the pistachio crumbs for garnish.
4. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Stop and scrape down the sides and bottom of the bowl with a silicone spatula as needed. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg whites, vanilla extract, and almond extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and bottom of the bowl as needed. Add the dry ingredients and then, with the mixer running on low speed, slowly pour in the milk (and the food coloring, if using). Beat until just combined—do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
5. Pour/spoon the batter into the liners, filling only 2/3 full to avoid spilling over the sides.
6. Bake for 19–22 minutes, or until a toothpick inserted in the center comes out clean. For about 36 mini cupcakes, bake for about 11–13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
7. Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have about 1/2 cup. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners’ sugar, strawberry powder, cream, and vanilla. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. Taste. Add a pinch of salt if desired.
8. Frost cooled cupcakes and decorate with remaining pistachio crumbs (and strawberry slices, if desired). I used the Ateco #849 piping tip.
9. Cover leftover cupcakes tightly and store in the refrigerator for up to 3 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.