Description
Pickle Cake is a unique and flavorful dessert that combines the tangy zest of pickles and pickle juice with a moist, tender cake base. This intriguing recipe is topped with a creamy bourbon cream cheese frosting and garnished with pickle slices, delivering a delightful balance of sweet, savory, and tangy flavors in every bite.
Ingredients
Scale
Cake
- ¼ cup chopped pickles
- 1 ½ cups 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 cups powdered sugar
- 3 tbsp bourbon
- Pinch salt
- Pickle slices, for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and sugar together until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs: Beat in the eggs one at a time until fully incorporated, ensuring the batter is smooth.
- Add Sour Cream and Pickle Juice: Mix in the sour cream and pickle juice until the batter is evenly combined and smooth in texture.
- Fold in Flour and Pickles: Gently fold the dry flour mixture along with the chopped pickles into the wet ingredients until just combined. Be careful not to overmix to keep the cake tender.
- Fill Cupcake Liners: Spoon approximately ¼ cup of batter into each cupcake liner, filling them about two-thirds full to allow room for rising.
- Bake: Bake the cupcakes in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cupcakes from the oven and let them cool completely in the pan before frosting.
- Prepare Frosting: In a large bowl, beat together the softened butter and cream cheese until light and fluffy using an electric mixer.
- Add Frosting Ingredients: Gradually add the powdered sugar, bourbon, and a pinch of salt; beat until the frosting is smooth and creamy.
- Frost Cupcakes: Spread or pipe the frosting onto each cooled cupcake evenly.
- Garnish: Top each frosted cupcake with a pickle slice as a garnish for a whimsical and flavorful touch.
Notes
- Make sure to use softened butter and cream cheese for a smoother frosting texture.
- Do not overmix the batter once the flour is added to maintain a tender crumb.
- If you prefer a non-alcoholic version, substitute bourbon with vanilla extract or omit it entirely.
- Pickle slices can be adjusted or omitted based on personal preference for garnish.
- These cupcakes are best enjoyed within 2-3 days refrigerated and brought to room temperature before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
