I discovered these cupcakes from Cupcake Project after my son AJ was born. When I started making weekly cupcakes for my co-workers, I tucked this idea in the back of my mind for when our second child came along.
Coincidentally, we're in the midst of moving to a new town because my husband accepted another job. This means I can still work for my company, but I'll be switching offices. This means my current co-workers have one final week of cupcakes.
What better way to leave than on a weird note? In addition to these, which I'll promote as "mystery" cupcakes to allow people to guess the flavor, I'll make a more normal batch as well.
Pickles and Ice Cream Cupcakes
1 cup flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. ground dill
1/2 tsp. salt
1/4 tsp. onion powder
6 Tbsp. butter, room temperature
1/3 cup sugar
1/3 cup sour cream
1/3 cup dill pickle juice (the liquid from the pickle jar)
1/3 cup finely chopped dill pickles
Preheat oven to 350°F. Whisk 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 about 25 minutes or until a toothpick comes out of the cupcake clean. Cool completely on wire racks. Top with ice cream to serve. Makes 8 cupcakes.