Pisco Sour Pichuberry Cupcakes
Author: Rachel Carr
Recipe type: Dessert
Cuisine: Vegan
Prep time:
Cook time:
Total time:
Serves: 12 cupcakes
- 3 cups all purpose baking flour, sifted
- 1½ cups cane sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup lime juice
- ½ cup pisco
- ⅔ cup safflower oil
- 2 Tablespoons apple cider vinegar
- 2 teaspoon vanilla extract
- 1 pint cape gooseberries (papery wrapper removed and cut in quarters)
- 8 cups organic powdered sugar, sifted
- ½ cup vegan butter (like Earth balance), softened at room temperature
- 1 cup vegan shortening, softened at room temperature
- 1 teaspoon sea salt
- 2 teaspoons vanilla extract
- Preheat the oven to 350 degrees F.
- Mix the dry ingredients together and make a well in the center
- Separately mix the wet ingredients and add to the dry ingredients.
- Mix until everything is well incorporated and there aren't many lumps.
- In a mini cupcake pan, place cupcake liners and fill ¾ full. Drop in 4-5 pieces of chopped cape gooseberry and allow to sink int the dough.
- Bake for 10-12 minutes or until completely cooked in the center.
- Allow to cool completely before frosting.
- Add the vegan butter and shortening to a stand mixer or use a hand mixer.
- Mix well.
- Sift the sugar in gradually as you whip the frosting.
- Add the salt and vanilla extract.
- When all the ingredients are fully incorporated, put the frosting into a piping bag and decorate the tops of the cupcakes.
Recipe by Plant Craft at https://www.rachelcarr.com/pisco-sour-cape-gooseberry-cupcakes/
3.5.3208