Moist cupcakes packed with real pistachios for an authentic taste. Decorate with strawberry, vanilla, Nutella or cream cheese buttercream frostings.
Preheat oven to 350°F, place oven rack in the center and line muffin pan with cupcake liners.
In a food processor, pulse a cup of pistachios a few time until they are a fine crumb. Be careful not to over pulse or you can end up with a paste. Set aside.
Sift the cake flour, baking powder, baking soda and kosher salt together. Add the pistachio fine crumbs minus 3 Tablespoons for decorations and whisk to combine. Set aside.
In a stand alone electric mixer fitted with a paddle attachment or with a hand-held electric mixer, combine ¼ cup of unsalted butter and 2 ½ Tablespoons of vegetable or canola oil. Add a cup of granulated sugar and beat for a few minutes. Scrape the sides down.
Add two extra large eggs, 2 teaspoons vanilla paste and 1 teaspoon almond extract. Beat on high until the eggs become pale and the mixture has thickened.
Add full fat sour cream and beat just to combine. If adding gel icing color, add now with the sour cream. Scrape the sides down.
With the mixer on low, slowly add the dry ingredients and mix just until loosely combined. Scrape the sides down.
With the mixer still on low, slowly add the whole milk just until combined. Remove from the mixer and scrape the sides and bottom of the bowl to ensure all the flour was incorporated. Fold in any flour, if necessary, but don't over mix. The batter consistency should be thick.
Use a 2-inch ice cream scoop to evenly measure and drop the batter into the liner. Fill the liner with only two-thirds of batter. Bake for 18-20 minutes or until you insert a toothpick in the center and it comes out clean.
Note: Baking cups take a little more batter so bake for 21-22 minutes. Check with a toothpick at 21 minutes.
Allow to cool in the muffin pan for 5 minutes before transferring to a wire rack and cooling completely.
Sift measured powdered sugar and set aside in a separate bowl.
Cream 2 sticks of unsalted butter with an electric mixer on medium speed until light and fluffy, about 5 minutes.
In a food processor, blitz 1 cup of freeze dried strawberries until powder. Sift powder and remove any larger pieces. Set aside.
Once the butter is creamed, add the powdered strawberries and one cup of powdered sugar at a time. Beat until incorporated, scraping down the sides of the bowl.
Add 2 teaspoons of vanilla bean paste or extract and ¼ cup of strawberry preserves. Beat on low until combined. Taste the frosting, if overly sweet for your taste, add a pinch of salt. If too thick, add a teaspoon of milk at a time until it reaches desired consistency. Then increase speed and beat until light and fluffy, about 3 minutes.
Set frosting aside and cover with plastic wrap to prevent drying out until ready to use. Can refrigerate for two days and freeze up to a month.
If you don't have a 12-cup muffin pan, you can bake in batches or purchase cupcake baking cups (no muffin pan required).
Link to Vanilla Buttercream Frosting
Cream Cheese Frosting
1 16 ounce block of cream cheese, full fat and room temperature
½ cup butter, unsalted and room temperature
4½ – 5 cups confectioner's/powdered sugar
1 Tablespoon heavy cream
1½ teaspoon pure vanilla paste or extract
pinch of Kosher salt
In a stand alone mixer fitted with a paddle attachment, beat the cream cheese and butter on high speed until smooth. Add the confectioner's (powdered) sugar, cream (or milk), pure vanilla extract and a pinch of Kosher salt. Beat on low and as the sugar begins to combine, increase speed to high and beat until completely creamy and combined. Scrape the sides and bottom of the bowl to combine all the ingredients. If too thick, add a teaspoon of whole milk or cream at a time until it has reached desired consistency.
Making Ahead: store cupcakes in a sealed container at room temperature so they don't dry out.
Freezing: Flash freeze unbaked batter in cupcake liners for 1 hour, then transfer to freezer safe bag and store up to 3 months. Thaw in refrigerator overnight, then bake according to directions.