You are going to need one or two dill pickles, depending on the size. My husband brought me home kosher dill pickles which are not as strong in flavor as regular dills, so that will probably make a difference too.
high fructose corn syrup!
My recipe makes 12 normal cupcakes or about 40 mini cupcakes. Put liners in your pans and preheat the oven to 350 °. Have all ingredients at room temperature.
In the bowl of an electric mixer, beat at high speed until light and fluffy:
1 1/2 sticks unsalted butter.
3/4 cup sugar (I used palm sugar)
1 large egg
2 cups all-purpose flour
1 tablespoon baking powder
1/2 tsp salt
1/2 tsp dill
At low speed, add the dry ingredients to the butter mixture and mix until just combined. Do not over mix or it will make the cake dense.
At low speed, add:
1/3 cup finely chopped dill pickles
2 tablespoons pickle juice (from the pickle jar)
1/2 cup milk
Your batter will be kind of liquidy and look like this:
I would recommend frosting with stabilized whipped cream, I used some IMBC from the fridge, and it was okay, but whipped cream would be better. To stabilize whipped cream, just add a tsp of clear knox gelatin to a cup of whipped cream. If you use palm sugar to sweeten the whipped cream, I put it in the cream about an hour (in the fridge) before I am ready to whip it so it has time to melt. Add the gelatin right before mixing, and a tsp of vanilla. Agave nectar works good too!
FYI: even Pippi liked them! I know, weird cat!
I hope you enjoy these as much as my friends and I did!