I love pistachios, and strawberry, so why not put the two together? They taste so yummy.
These days (at least for me) unsalted pistachios are pretty hard to find at my local grocery stores.
You can order it, but it's just more expensive. In this recipe, I'm using lightly salted pistachios. Because of this, I have not included salt.
Again, I'm using the amazing strawberry frosting. I used it in my chocolate strawberry cake, and it's so good. It really brings out the strawberry flavor.
The freeze-dried strawberries are always fun to blend in the mixer. It looks like pink strawberry dust. :)
I piped my cupcakes like hydrangeas - they're one of my favorite flowers. Pipe the petals by taking your closed star piping tip and pressing down gently. Quickly push up, and repeat. To finish, blitz some leftover pistachios (about 4 tablespoons) until it's a fine dust. Sprinkle over cupcakes, and serve. Alternately top with a slice of strawberry sticking out. Stay tuned for tomorrow's 150th day! It's going to be very exciting. 🎉🥳
|Level: 👩🏽🍳|Time: 1 hour|Serves: 12|
1 cup lightly salted pistachios, blended in a food processor until the consistency of cornmeal
1 cup flour
1 teaspoon baking powder
1/2 cup granulated sugar
1/3 cup olive oil
1 tablespoon whole milk
1 cup freeze-dried strawberries
1 cup butter
4 cups powdered sugar
3-4 tablespoons whole milk
Preheat oven 350 degrees, and line your muffin tins.
Whisk the pistachio, all-purpose flour, baking powder, and granulated sugar. Add the olive oil, eggs, and milk. Fill your cupcake liners 3/4 of the way full, and bake for 30 minutes.
Meanwhile, in a food processor blend the freeze-dried strawberries, until they're a fine powder. With an electric mixer beat the butter and powdered sugar, until they're the coarsely combined. Add the freeze-dried strawberry mixture and milk. Frost onto cooled cupcakes, and serve!
- The Bored Baker 👩🏽🍳