Pistachio Cupcakes with Strawberry Frosting

pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Pourspoon the batter into the linersfill only 23 full to avoid spilling over the sides. Bake for 1922 minutes or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes bake for about 1113 minutes same oven temperature. Allow the cupcakes to cool completely before frosting.
Make the frosting Using a blender or food processor process the freezedried strawberries into a powdery crumb. You should have around 12 cup. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter on mediumhigh speed until creamy about 2 minutes. Add confectioners sugar strawberry powder cream and vanilla. Beat on low speed for 30 seconds then switch to high speed and beat for 2 minutes. Taste. Add a pinch of salt if frosting is too sweet.
Frost cooled cupcakes and decorate with remaining pistachio crumbs and strawberry slices. I used the Ateco 849 closed star tip.
Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.