Recipe Background
Okay, this is going to polarize people. If you read the title "Pickle Cake" and thought "um, no," then you're probably correct, this dessert is not for you. But! If you read the title and thought "well, I'm curious," you might just have stumbled on something you never knew you needed! Pickle juice and chopped pickles are mixed into the batter, creating a distinct sweet-and-sour combination that is sure to grab your attention. The cream cheese-bourbon frosting on top adds a tangy and spicy dimension to an already-tangy treat. Pickle Cake is certainly something else, and bold pickle-lovers may find they love it!
Okay, this is going to polarize people. If you read the title "Pickle Cake" and thought "um, no," then you're probably correct, this dessert is not for you. But! If you read the title and thought "well, I'm curious," you might just have stumbled on something you never knew you needed! Pickle juice and chopped pickles are mixed into the batter, creating a distinct sweet-and-sour combination that is sure to grab your attention. The cream cheese-bourbon frosting on top adds a tangy and spicy dimension to an already-tangy treat. Pickle Cake is certainly something else, and bold pickle-lovers may find they love it!
Ingredients
For the batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 stick butter softened
- 1/2 cup sugar
- 2 eggs
- 1/2 cup sour cream
- 1/4 cup pickle juice
- 1/4 cup pickles chopped
For the frosting:
- 1 stick butter softened
- 1 (8-ounce) package cream cheese softened
- 2 cups powdered sugar
- 3 tablespoons bourbon
- salt to taste
- pickle slices optional, to taste, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Line a cupcake tin with paper liners.
- In a medium bowl, add the flour, the baking powder, and 1/2 teaspoon of the salt and whisk to combine.
- In a large bowl, add 1 stick of the butter and the sugar and using an electric handheld mixer, beat to combine until creamy.
- Add the eggs to the butter mixture and beat until well-combined.
- Add the sour cream and the pickle juice to the butter mixture and mix until smooth.
- Add the flour mixture and the chopped pickles to the butter mixture and fold to combine just until a batter forms. Do not overmix.
- Fill the prepared cupcake tin with the batter, filling each lined cup with about 1/4 cup of the batter.
- Bake until a toothpick inserted into the center of a cupcake comes out clean, about 20-25 minutes.
- Allow the cupcakes to cool completely.
- In a large bowl, add the remaining butter and the cream cheese and using a clean electric handheld mixer, beat until combined, light, and fluffy.
- Add the powdered sugar, the bourbon, and the extra salt to the cream cheese mixture and beat until smooth.
- Frost the cooled cupcakes with the frosting.
- Serve garnished with the pickle slices.
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