Pistachio Cupcakes with Pink Champagne Frosting

Preheat the oven to 325 degree F.

Whisk the flour, baking powder and salt together and set aside. Whisk the half-and-half and egg whites together in a separate bowl and set aside.

In an electric mixing bowl, cream the butter and sugar together until light and fluffy. Add in the extracts and mix well.

Alternate adding the dry mixture and the wet mixture into the sugar mix, until all are combined. Stir in the ground pistachios and 1-2 drops food coloring.

Fill cupcake liners 2/3 full and bake for 25-30 minutes. Cool completely before frosting.

For the frosting, add the half-and-half, extracts, and flour to a cold sauce pan. Whisk until there are NO lumps. Then heat over medium, whisking constantly until the mixture comes to a boil. Whisk and cook a few more minutes until it thickens into a paste. Remove from heat and place pan in the fridge to cool.

Beat the butter and sugar in a clean mixing bowl for 5-7 minutes, until fluffy and glossy.

Once cooled, add the flour mixture to the butter mixture and beat until light and fluffy, 5 minutes. Color with 1-2 drops of food coloring if desired.

Place the frosting in a piping bag and pipe onto the cupcakes.