Pickle and Ice Cream Cupcakes

Kim Conte
6




Pregnancy cravings out of control? Satisfy two at once with Pickle and Ice Cream Cupcakes from Cupcake Project.

I think these are strange and wonderful all at the same time. According to Cupcake Project,  this tongue-in-cheek dessert is not merely topped with a pickle: The cake itself is actually flavored with pickle! Mmmmmmmm....pickle cake!

I took a very, VERY, informal poll of the pregnant women in my life, and while my margin of error is decidedly large, the general consensus among them was that these cupcakes are more likely to induce nausea than satisfy a craving.

But to each her own, and, frankly, I think the cupcakes are awesome—not to mention creative! And so I'm posting the recipe here, via Cupcake Project.

Pickle and Ice Cream Cupcake Recipe from Cupcake Project (Makes 8 cupcakes)

1 cup flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground dill

1/2 teaspoon salt

1/4 teaspoon onion powder

6 tablespoons butter, room temperature

1/3 cup sugar

1 egg

1/3 cup sour cream

1/3 cup dill pickle juice (the liquid from the pickle jar)

1/3 cup finely chopped dill pickles

Ice cream

Whole pickles

Combine flour, baking soda, baking powder, dill, salt, and onion powder in a medium-sized bowl.

Beat butter and sugar in a large bowl until light and fluffy. Beat in eggs and sour cream until blended. Alternately fold in flour mixture and pickle juice, beginning and ending with the flour. Fold in the chopped pickles.

Fill cupcake liners 3/4 full. Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.

Top each with a scoop of ice cream and pickle.


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