Pisco Sour Pichuberry Cupcakes
Recipe type: Dessert
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 12 cupcakes
Tart and sweet, these cucpcakes have fresh pichuberries and Peruvian pisco!
For the cakes:
  • 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)
For the frosting
  • 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
For the cake.
  1. Preheat the oven to 350 degrees F.
  2. Mix the dry ingredients together and make a well in the center
  3. Separately mix the wet ingredients and add to the dry ingredients.
  4. Mix until everything is well incorporated and there aren't many lumps.
  5. 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.
  6. Bake for 10-12 minutes or until completely cooked in the center.
  7. Allow to cool completely before frosting.
For the frosting:
  1. Add the vegan butter and shortening to a stand mixer or use a hand mixer.
  2. Mix well.
  3. Sift the sugar in gradually as you whip the frosting.
  4. Add the salt and vanilla extract.
  5. 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/