Strawberry Pistachio Cupcakes
I love the idea of the voicemail transcriptions, but they are clearly not where they need to be yet.
Case in point: My SIL left me a voice mail saying, “Hi Annie. I just got out of work. Hope you are not making a video or you are going to kill me for calling. Talk to you later.”
What the transcription said was: “Hey Murray just got out of work. I hope to hell you’re not a video call when you’re going to kill me. I’ll talk to you later.”
And here is the transcription of a voicemail I left for her. Not a clue what I was trying to say, but I’m positive it wasn’t this:
“Try the house I’m trying to sell your ETA ignoring me on the phone with somebody more important to me so I find hard to let you see I just wine your dad so I hear back from you I’ll load she was not an option County I’m out back in the dag bye”
Maybe we should just text from now on.
Ingredients:
- 1 pint of strawberries, washed and hulled
- 1 (5.3 oz) container of yogurt (I used Oatly)
- 2 teaspoon vanilla extract
- 2 Tablespoons chia seeds
- 1 Tablespoon apple cider vinegar
- 1 cup lightly salted pistachios
- 1 cup pastry flour
- 1 teaspoon baking soda
- 1/2 cup monkfruit
Directions:
- Preheat the oven to 350.
- In a blender, combine the strawberries, yogurt, extract, chia seeds and vinegar and puree till smooth. Allow to sit for 10-15 minutes for chia seeds to absorb the liquid and become thick.
- In a blender or nut grinder, grind the pistachios into fine crumbs.
- In a medium bowl, whisk the flour, pistachios, baking soda and monkfruit. When the strawberry mixture has thickened, add it to the flour mixture and stir to combine.
- Scoop the batter into lined muffin cups (I use an ice cream scoop to make sure all are the same size). Bake for 20-25 minutes, till a toothpick inserted into the center comes out clean. Remove from oven and cool.
Ingredients for icing:
- 1 (8oz) package of cream cheese
- 2 Tablespoons agave or honey
Stir the cream cheese and sweetener together and use to frost the cupcakes.
Enjoy!
