Would You Eat Savory Dill Pickle Cupcakes? 勒療
Ingredients:
– 1 cup unsalted butter, softened
– 1 cup all-purpose flour
– 1 large egg
– 2 large eggs
– 1 cup milk
– 3 cups powdered sugar
– 1 tablespoon fresh dill, chopped
– 1 tablespoon dill pickle juice
– 1 teaspoon salt
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1 cup sour cream
– 1 cup finely chopped dill pickles
– 8 oz cream cheese, softened
– Chopped dill pickles for garnish
– Fresh dill sprigs for garnish
Instructions:
1. Prepare the Cupcakes: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. Cream the Mixture: In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, milk, dill pickle juice, chopped pickles, and fresh dill until well combined.
3. Combine Ingredients: Gradually fold in the dry ingredients, mixing until just combinedno over-mixing!
4. Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
5. Make the Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth. Slowly add the powdered sugar and dill pickle juice, mixing until creamy and well combined.
6. Frost and Garnish: Once the cupcakes are completely cool, frost them with the prepared frosting. Finish with a sprinkle of chopped dill pickles and a fresh dill sprig on top for that extra savory kick.
Nutritional Information:
Approximate values per cupcake: 250 calories, 4g protein, 15g fat.
Time: Preparation time: 20 minutes Cooking time: 20 minutes
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