Description
Pickle Cake is a unique and delightful dessert that combines the tangy flavor of pickles with a moist, tender cake base. This surprising blend of sweet and savory makes for an unforgettable treat, complemented perfectly by a creamy bourbon-infused cream cheese frosting and a garnish of crisp pickle slices. Ideal for adventurous eaters and pickle lovers looking for a fun twist on classic cupcakes.
Ingredients
Scale
Cake
- ¼ cup Chopped pickles
- 1 ½ cup All-purpose flour
- ¼ cup Pickle juice
- ½ tsp Kosher salt
- ½ cup Sugar
- 2 Eggs
- ½ cup Sour cream
- ½ cup Butter, softened
- 1 tsp Baking powder
Frosting
- ½ cup Butter, softened
- 8 oz Cream cheese, softened
- 2 cup Powdered sugar
- 3 tbsp Bourbon
- Pinch salt
- Pickle slices, for garnish
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to ensure easy removal after baking.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and kosher salt to evenly distribute the leavening and salt.
- Cream butter and sugar: In a large bowl, use a mixer to cream the softened butter and sugar until the mixture is light and fluffy, which helps create a tender cake.
- Add eggs: Beat in the eggs one at a time, mixing well after each addition to combine fully into the batter.
- Incorporate sour cream and pickle juice: Add sour cream and pickle juice to the wet mixture and mix until the batter is smooth and uniform in texture.
- Fold in dry ingredients and pickles: Gently fold in the flour mixture and chopped pickles just until combined, careful not to overmix to keep the cake tender.
- Fill cupcake liners: Spoon about ¼ cup of batter into each prepared cupcake liner, filling them evenly.
- Bake the cupcakes: Bake for 20 to 25 minutes in the preheated oven until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool completely: Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
- Make the frosting: Beat together softened butter and cream cheese in a large bowl until light and fluffy, then gradually add powdered sugar, bourbon, and a pinch of salt. Beat until the frosting is smooth and creamy.
- Frost and garnish: Spread the frosting generously on each cooled cupcake and top with a slice of pickle for a decorative and flavorful garnish.
Notes
- Ensure the butter and cream cheese for the frosting are softened to room temperature for easier mixing and a smoother texture.
- Use fresh or well-drained pickles to avoid excess moisture in the batter.
- The bourbon in the frosting adds a rich depth of flavor but can be omitted or substituted with vanilla extract for a non-alcoholic version.
- Store cupcakes covered in the refrigerator to keep the frosting fresh, and bring to room temperature before serving.
- To make these cupcakes ahead, bake and freeze unfrosted cupcakes; thaw completely before frosting and serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
