Grease the bottom and sides of 3 (8-inch) cake pans with shortening and then dust with flour. Divide batter among 12 paper lined muffin cups filling each 2/3 full (about 1/4 cup in each). It pairs beautifully with chocolate cake, but I can imagine it’ll compliment any cake, or cupcake. https://www.twosisterscrafting.com/pistachio-whipped-cream-frosting With my leftover homemade pistachio paste, I whipped up this ultra-fluffy pistachio buttercream. And just like any basic buttercream, it’ll take minutes to make it. Preheat oven to 350 degrees (if using a dark colored pan, preheat to 325 degrees F). Bake in preheated oven until toothpick inserted into center comes out clean, about 18 - 22 minutes. Remove from pan and cool on a wire rack 10 minutes then …