Name: Pistachio Cupcakes with Strawberry Frosting
Prep time: 25 min
Cook time: 20 min
Total time: 3 h
Yield: 15-16 cupcakes
Ingredients: 1 cup unsalted shelled pistachios; 1 and 3/4 cups (200g) cake flour*; 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup (115g) 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 food coloring3; 1 cup (10-12g) freeze-dried strawberries; 1 cup (235g) unsalted butter, softened to room temperature; 4 cups (480g) confectioners' sugar; 3 Tablespoons (45ml) heavy cream; 1 teaspoon pure vanilla extract; salt, to taste; optional for garnish: fresh strawberry slices