Pistachio Cupcakes

Directions

• Preheat the oven to 180°C.
• Line muffin pans with cupcake liners. Set aside.
• Pulse the pistachios in a food processor until ground up into fine crumbs.
• Sift flour and cornflour together in a large bowl. Repeat so the mixture is sifted twice. Measure out 207gm of this “cake flour”.
• To the flour mix add baking powder, baking soda, salt, and 3/4 cup of pistachio crumbs together.
• In a separate bowl, use an electric beater to beat the butter on high speed until smooth and creamy.
• Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape the sides of the bowl with a rubber spatula as needed.
• Add the egg whites, vanilla extract, and almond extract. Beat on medium-high speed until combined.
• Beat in the sour cream.
• Add the dry ingredients and mix by hand (with a spatula) until just incorporated.
• Slowly pour in the milk until combined. Do not overmix. The batter will be slightly thick.
• Spoon the batter into the cupcake liners, filling only 2/3 full to avoid spilling over the sides.
• Bake for 19-22 minutes, or until a toothpick inserted in the centre comes out clean.
• Decorate with strawberry buttercream frosting.