Pickle Cupcakes Recipes

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PICKLE CUPCAKES



Pickle Cupcakes image

You have try these Pickle Cupcakes from Delish.com.

Categories     pickle cupcakes     pickle desserts     how to make pickle cupcakes     weird cupcake ideas     pickle cupcake recipe

Time 1h

Yield 12

Number Of Ingredients 17

For the cupcakes
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. kosher salt
1/2 c. butter, softened
1/2 c. sugar
1/2 c. sour cream
2 eggs
1/4 c. pickle juice
1/4 c. chopped pickles
For the frosting
1/2 c. butter, softened
8 oz cream cheese, softened
2 c. powdered sugar
3 tbsp. bourbon
Pinch salt
Pickle slices, for garnish

Steps:

  • Preheat oven to 350° and line a cupcake pan with cupcake liners.
  • In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream together butter and sugar. Add the eggs and beat until combined. Add sour cream and pickle juice and beat until evenly mixed. Then stir in the flour mixture and chopped pickles until just combined.
  • Scoop about a ¼ cup of the batter into each cupcake liner and bake until a toothpick inserted into the middle of the cupcake comes out clean, about 20 to 25 minutes. Let cool completely.
  • Meanwhile, make the frosting: In a large bowl, beat together butter and cream cheese until light and fluffy. Add the powdered sugar, bourbon and salt and beat until smooth.
  • Spread frosting onto each cupcake and garnish with a pickle slice.

EASY REFRIGERATOR PICKLES



Easy Refrigerator Pickles image

This easy refrigerator pickles recipe is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. -Catherine Seibold, Elma, New York

Provided by Taste of Home

Time 20m

Yield 6 cups.

Number Of Ingredients 9

6 cups thinly sliced cucumbers
2 cups thinly sliced onions
1-1/2 cups sugar
1-1/2 cups cider vinegar
1/2 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric
1/2 teaspoon ground cloves

Steps:

  • Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

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