Pistachio Cupcakes

1. Using a food processor grind pistachios down to small crumbs- not too fine, just until the pistachios break down into small pieces. Coat pieces in about 1 tablespoon of all purpose flour and set aside.

2.Preheat the oven to 350°F. Add cupcake liners to your cupcake pan.

3. Dry mixture: Sift together flour, baking powder, baking soda, and salt in a small container. 

4. Wet mixture: Stir together buttermilk, vanilla extract, almond extract, oil, mayonnaise and green food coloring (optional) in a separate container. 

5. In a large stand mixing bowl with a paddle attachment, beat softened butter and sugar together for 4-5 mins or until the mixture becomes light, airy and pale. 

6. Slowly add 1 egg at a time while mixing, making sure to scrape down the sides of the bowl between and after each addition. 

7. Add half of the dry and wet mixture to the butter mixture, and mix for about 30 seconds.

8. Add the remaining dry and wet mixture. Mix for only for 1-2 minutes or just until a homogenized cake batter is reached. Do not over mix!

9. Add ground pistachios to the cake batter and fold them in using a spatula. 

10. Using a measuring cup, add in about 1/4 cup cake batter into each cupcake slot and put pan in the oven. 

11. Bake for approximately 17-19 minutes or until a toothpick stuck into the center of the cupcakes comes out clean. 

12. Cool completely for about 1 hours at room temperature before decorating with buttercream frosting.  

Strawberry Meringue Buttercream

1. Add buttercream, strawberry preserves, and strawberry emulsion to a stand mixer with a paddle attachment. 

2. Combine for about 2-5 minutes on medium speed until everything is evenly incorporated in the buttercream.