From Sally's Baking Addiction
Pistachio Cupcakes with Strawberry Buttercream
- Time
- 2 hr
- Makes
- 15
- Ingredients
- 20
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Ingredients
- 1 cup (130g) unsalted pistachios (out of shell)
- 1 and 3/4 cups (207g) cake flour* (spooned & leveled)
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large egg whites, at room temperature
- 2 teaspoons pure vanilla extract
- 3/4 teaspoon pure almond extract
- 1/2 cup (120g) full-fat sour cream, at room temperature*
- 1/2 cup (120ml) whole milk, at room temperature*
- optional: 1 tiny drop green gel food coloring
- 1 cup (about 25g) freeze-dried strawberries
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream
- 1 teaspoon pure vanilla extract
- optional, to taste: pinch of salt
- optional, for garnish: fresh strawberry slices; pistachio crumbs
The method
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