Pistachio Cupcakes with Strawberry Rose Water Buttercream

1. Arrange an oven rack in the middle position and preheat the oven to 350°F (177°C). Line the wells of one or more cupcake tins with 22 foil liners. In a nut grinder or food processor, finely grind the pistachios.
2. Make the cupcakes. In a medium mixing bowl, whisk together the cake flour, baking powder, baking soda, salt, and 180 grams (1 1/2 cups) of the ground pistachios. Set aside.
3. In the large bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, 1 minute.
4. Add 200 grams (1 cup) of the sugar and beat on medium speed until light and fluffy, 1 minute.
5. Stop to scrape down the bowl with a soft spatula. Add the egg whites, vanilla extract, and almond extract. Continue beating for 1 minute.
6. Stop the mixer, add the yogurt, and continue beating until well combined, 1 minute. The batter will appear slightly separated.
7. Stop, add the dry ingredients, and mix on low speed just until everything incorporates, 30 seconds.
8. Stop to scrape down the bowl again, add the milk, and continue mixing just until the batter becomes smooth, 15 seconds. Don’t overmix.
9. Divide the batter evenly among the cupcake liners, filling each no more than two-­thirds full (60 grams).
10. Bake until the top of the cakes bounce back when pressed and a toothpick inserted in the center comes out clean, 18 to 20 minutes.
11. In the pan, let the cupcakes cool enough to handle, about 6 minutes. Transfer them, in their liners, to a cooling rack and let them cool completely, 30 minutes.
12. Meanwhile, mix the remaining 15 grams (2 tablespoons) of ground pistachios with the remaining 12 grams (1 tablespoon) of sugar in a small mixing bowl and set aside.
13. Make the buttercream. In a food processor, pulverize the strawberries to a powder. Into the large bowl of a stand mixer fitted with the paddle attachment, sift the powder through a fine mesh strainer and discard any strained seeds.
14. Add the butter and cream cheese and beat the mixture on medium speed until smooth, 1 minute.
15. Stop to scrape down the bowl. With the mixer on low speed, add the confectioners’ sugar, 120 grams
    (1 cup) at a time, mixing until each addition combines fully.
16. Add the vanilla and rose water and continue mixing to combine.
17. Add the milk, 14 grams (1 tablespoon) at a time, until a smooth, light buttercream forms.
18. Fill the piping bag with the buttercream. To pipe, hold the tip perpendicular to the cupcake, in the center, and 1/2 inch (1.5 cm) from the top. Squeeze 40 grams (2 ounces) of buttercream on each cupcake.
19. Dust each cupcake with a pinch of the reserved pistachio mixture. Serve immediately.

Notes: Made ahead of time, the buttercream holds well refrigerated for up to 1 week or frozen for up to 3 months. To thaw from frozen, refrigerate it overnight, bring it to room temperature, and stir until smooth. You can store the cupcakes in an airtight container at room temperature for up to 2 days or frozen for up to 2 months.

Tips:

• It’s easier to separate cold eggs. Separate cold eggs first, then bring the whites to room temperature.
• Foil cupcake liners work best here and for any cupcakes with a thick layer of buttercream. Foil liners handle the weight and hold the shape better than paper liners. Don’t fill the liners past two-­thirds full, otherwise the cakes may spill over when baking.
• If you don’t want to pipe the frosting, spoon it or apply it with a soft spatula.

– Lebanese Baking: More Than 100 Recipes for Sweet and Savory Baked Goods