You thought we were crazy when we served pickleback shots in a pickle shot glass. But then we made pickle pizza, pickle hummus, pickle wings, and even pickle bread. And you got used to seeing pickle-flavored everything … or so you thought. What you hadn't anticipated were pickle desserts. How could you? How could anyone in his or her right mind make pickle cupcakes? Oh yeah, we went there.

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Alexa Payesko

To most (even the most avid pickle eaters), the idea is repulsive. It sounds like a weird pregnancy craving that's gotten WAY out of hand. But I promise that the cupcake itself is not that bad. With about half the sugar of a normal cupcake, it's not very sweet which makes the dill and chopped pickles not soooo weird. Think of it like a muffin with a fluffier cupcake crumb.

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Alexa Payesko

But things got really weird with the frosting. We couldn't decide what would taste delicious on a cake made with pickle juice. Peanut butter? Chocolate? Vanilla buttercream? The answer: maybe nothing. We tried though. The kitchen team voted that a not-so-sweet cream cheese frosting would be best. And when our amazing test kitchen assistant Makinze suggested a splash of bourbon too (picklebacks, duh!), we thought the combo was a sure-fire win. Taste testers, however, were mostly confused. They didn't know what to think. Most didn't exactly dislike like it, but they preferred the cupcake sans frosting.

Maybe pickle cupcakes were meant to be chasers. Without frosting and after a double shot of whiskey.

Get the recipe here.

From: Delish US