Thursday, July 10, 2014

Savory Bread & Butter Pickle "Cupcakes"

Okay, before you say anything I just wanna say numero uno, no, I am NOT pregnant and numero dose, I have NOT lost my mind! When I received these wonderful new Farmer's Garden inspired pickles from Vlasic, I thought of all the usual pickle recipes. I could have easily used them to make relish, egg salad, or simply placed them on a burger but I wanted to do something freaky and I think these cupcakes definitely make you look twice. I use the term "cupcake" because it's really more like a savory biscuit in cupcake form.

When I searched for pickle cupcake recipes online there was only a couple of results (surprise, surprise) so I decided to base this recipe off a lemon cake recipe I had previously done subbing the acid from the lemon with pickle juice. I tamed the pickle flavor with cheddar cheese and creamed corn. The result? A moist, almost biscuit like cupcake with a very light pickle taste, if you're a fan of pickles, you will LOVE these cupcakes - if not, you might want to consider just sticking to the lemon.

Bread & Butter Pickle Cupcakes

makes 12 large cupcakes OR 24 mini cupcakes

*After making these I think I would rather have these in mini cupcake form, they would make a great passed appetizer at a get together.

1 1/2 sticks butter, softened
3/4 cup sugar
1 large egg
2 cups all-purpose flour
1 TBS baking powder
1/2 tsp salt
1 tsp dill
At low speed, add:
1/4 cup finely chopped dill pickles
2 tablespoons pickle juice (from the pickle jar)
1 (8.5oz) can of creamed corn
1/4 shredded cheddar cheese

Directions:

1.Preheat oven to 350 degrees F. Cream butter, sugar, and egg on medium speed until light and fluffy - add corn and mix.

2.In a separate bowl, add flour, baking powder, salt, and dill. Add to wet ingredients on low speed and mix until combined. Slowly add remaining ingredients (pickles, pickle juice, cheese) and mix.

3.Scoop into lined muffin tins and bake for 13-14min.

For the "frosting"...

1/2 sour cream
1/3 low fat cream cheese
1 tsp dried dill
splash of hot sauce

top with shredded cheese and green onion

1.Blend sour cream and cream cheese until smooth. Add remaining ingredients and blend. I used a Wilton 1B piping tip to decorate cupcakes.

Disclosure - This post was sponsored by Vlasic's tasty new line of pickles, Farmer's Garden! All opinions shared are my own. These pickles come in super cute rustic jars and there are no artificial flavors in them (woo-hoo!). They're inspired by pickling pioneer Joseph Vlasic, who started making pickles 70 years ago! Aside from the bread and butter chips used here, they also make zesty garlic chips, kosher dill spears, kosher dill halves, and dill chips. to see what other fun things are going on it pickle word, you can follow #farmtojar.

In addition be sure to enter their sweepstakes: Farmer’s Garden is celebrating the authentic taste of #farmtojar with the savor simplicity sweepstakes running from 5/7/14 – 7/31/14. enter HERE for a chance to win a weekend cooking adventure or summer entertaining package, each worth $1,500. one winner will be chosen each month. a $1 off coupon will also be given to all entrants immediately following entry!

1 comment :

  1. Um, wow. Wow. These look like THE BEST THING EVER. I am copying this recipe. Oh man, I'm excited. :)

    ReplyDelete

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