Preheat your oven to 350 degrees. Spray the mini Bundt pan or cupcake pan with nonstick baking spray.
Add the room temperature butter and sugar to a bowl and mix on high for 5 minutes. The mixture should be light and fluffy.
Mix in the eggs and the extracts.
Add the remaining ingredients and mix until just combined.
Divide the batter into the prepared Bundt or cupcake pan. Bake for 15-20 minutes, or until a toothpick comes out clean. If baking in a cupcake pan the time may vary and take a little longer.
Allow to cool completely before glazing.
Glaze
Mix together the Dairy Free milk, powdered sugar, and cornstarch until smooth, and food coloring if adding. If the mixture seems a little too thick add in a little additional milk.
Drizzle over the mini Bundt cakes.
Sprinkle on the dried raspberries and pistachio flour if adding.