Pistachio Cupcakes with Strawberry Buttercream

Bahan-bahan (15 porsi)

• 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