olive oil cupcake w/balsamic whipped cream

Name: OLIVE OIL CUPCAKE W/BALSAMIC WHIPPED CREAM
Ingredients: 2 cup(s) flour; 1 1/2 teaspoon(s) baking powder; - pinch of salt; 1 cup(s) sugar; 2/3 cup(s) olive oil, extra virgin; 1 tablespoon(s) lemon zest; 3 large eggs; 1/2 cup(s) lemon juice; 2 tablespoon(s) finely chopped fresh thyme; ## BALSAMIC WHIPPED CREAM; 2 cup(s) heavy cream; 1/2 cup(s) sugar (or more); 3 tablespoon(s) balsamic vinegar

(2 RATINGS)

76 Pinches 1 Photo

Jo Anne Sugimoto

Kaneohe, HI

Updated on Nov 14, 2010

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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yield Yield: 1 Dozen

Ingredients

2 cups flour
1 1/2 teaspoons baking powder
- pinch of salt
1 cup sugar
2/3 cup olive oil, extra virgin
1 tablespoon lemon zest
3 large eggs
1/2 cup lemon juice
2 tablespoons finely chopped fresh thyme
BALSAMIC WHIPPED CREAM
2 cups heavy cream
1/2 cup sugar (or more)
3 tablespoons balsamic vinegar

How To Make olive oil cupcake w/balsamic whipped cream

Step 1

Preheat oven to 375 degrees and prep a cupcake tin with liners.

Step 2

Sift together flour, baking powder and salt in a large bowl.
Step 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.
Step 4

Add 1/3 of the flour mixture and mix on slow speed. Add 1/2 of the lemon juice and continue mixing.
Step 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.
Step 6

Fill the cupcake tin, 3/4 full and bake for 20 minutes or until they spring back with a light pressure.
Step 7

Remove the cupcakes from the oven to a cooling rack.
Step 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.
Step 9

Be sure that the cupcakes are completely cooled. Frost or pipe your cupcakes. Make 12 cupcakes.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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