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Pisco Sour Cape Gooseberry Cupcakes

July 26, 2016 by Rachel Carr 4 Comments

Cape gooseberries, also known as pichuberries, are an Andean superfood that were originally cultivated in Peru! They were a staple food for the Incas, and are known for boosting immunity and helping fight disease with their abundant antioxidants. This recipe is a tribute to the national drink of Peru, the Pisco sour! These moist vegan cupcakes have a hint of lime and and an earthy sweetness from the gooseberries.

Velvety smooth vegan cupcakes with a kick from lime and pisco, feature a unique fruit indigenous to Peru-the pichuberry or cape gooseberry.

Pisco Sour Pichuberry Cupcakes
 
Print
Prep time
30 mins
Cook time
10 mins
Total time
40 mins
 
Tart and sweet, these cucpcakes have fresh pichuberries and Peruvian pisco!
Author: Rachel Carr
Recipe type: Dessert
Cuisine: Vegan
Serves: 12 cupcakes
Ingredients
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
Instructions
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.
3.5.3208

Pisco Sour Cape Gooseberry Cupcakes-Velvety smooth vegan cupcakes with a kick from lime and pisco, feature a unique fruit indigenous to Peru-the pichuberry or cape gooseberry.Velvety smooth vegan cupcakes with a kick from lime and pisco, feature a unique fruit indigenous to Peru-the pichuberry or cape gooseberry.

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Filed Under: Desserts, Summer Recipes Tagged With: cupcakes, dessert, peru

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  1. 9 Vegan Fruity Desserts for Rosh Hashanah – Food says:
    September 29, 2019 at 10:07 am

    […] Pisco Sour Cape Gooseberry Cupcakes by Rachel CarrIf you can find gooseberries (try Latin markets or Amazon), you need to make these […]

    Reply
  2. 9 Vegan Fruity Desserts for Rosh Hashanah – aboutfoodandothers says:
    September 29, 2019 at 10:11 am

    […] Pisco Sour Cape Gooseberry Cupcakes by Rachel CarrIf you can find gooseberries (try Latin markets or Amazon), you need to make these […]

    Reply
  3. 9 Vegan Fruity Desserts for Rosh Hashanah • Vegan Life says:
    October 3, 2019 at 11:09 am

    […] Pisco Sour Cape Gooseberry Cupcakes by Rachel CarrIf you can find gooseberries (try Latin markets or Amazon), you need to make these […]

    Reply
  4. 9 Vegan Fruity Desserts for Rosh Hashanah - Health says:
    October 3, 2019 at 12:09 pm

    […] Pisco Sour Cape Gooseberry Cupcakes by Rachel CarrIf you can find gooseberries (try Latin markets or Amazon), you need to make these […]

    Reply

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Hi! I’m Rachel and I’m the chef behind PlantCraft! I create simple plant based recipes that are as healthy as they are delicious. Many of my recipes are also raw vegan and gluten free. ALL of my recipes are vegan. Bon Apetit!

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