OLIVE OIL CUPCAKE W/BALSAMIC WHIPPED CREAM

Jo Anne Sugimoto

By
@sugarnspicetedibears

Doesn't this sound delicious! And unusual, too! I have a love affair with cupcakes and so I collect these unique cupcake recipes and now I can share it with all of you and "CUPCAKES, PRETTY LIL CAKES" a new group that I created here at "Just A Pinch", if you have not joined the group yet, please come and enjoy with us, our cupcake fantasy and maybe you have a unique cupcake recipe that you'd like to share with us!


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Rating:

Comments:

Serves:

Yield: 1 Dozen

Ingredients

2 c
flour
1 1/2 tsp
baking powder
pinch of salt
1 c
sugar
2/3 c
olive oil, extra virgin
1 Tbsp
lemon zest
3 large
eggs
1/2 c
lemon juice
2 Tbsp
finely chopped fresh thyme

BALSAMIC WHIPPED CREAM

2 c
heavy cream
1/2 c
sugar (or more)
3 Tbsp
balsamic vinegar

Directions Step-By-Step

1
Preheat oven to 375 degrees and prep a cupcake tin with liners.
2
Sift together flour, baking powder and salt in a large bowl.
3
In a mixing bowl, combine sugar and lemon zest, rub together to extract the oils from the zest. Add the olive oil, mix on high speed till combined. Beat in eggs one at a time, beating after each egg added.
4
Add 1/3 of the flour mixture and mix on slow speed. Add 1/2 of the lemon juice and continue mixing.
5
Add another 1/3 of the flour mixture followed by the remaining lemon juice and the remaining flour mixture, beat until combined, between each addition. Stir in the thyme.
6
Fill the cupcake tin, 3/4 full and bake for 20 minutes or until they spring back with a light pressure.
7
Remove the cupcakes from the oven to a cooling rack.
8
BALSAMIC WHIPPED CREAM: Combine cream, sugar and balsamic vinegar in a mixing bowl. Use a hand mixer on medium speed for 5 minutes, until soft peaks form.
9
Be sure that the cupcakes are completely cooled. Frost or pipe your cupcakes. Make 12 cupcakes.

About this Recipe

Course/Dish: Cakes