Random header image... Refresh for more!


I’ve mentioned many times before how much I love all of the Queen Creek Olive Mill’s flavored olive oils. Use any one of them to make light and luscious cupcakes, from Meyer lemon or Mexican lime to vanilla or blood orange. Or be especially adventurous and use their newest creation – chocolate olive oil to create a mild chocolate cupcake that will surprise. It will be light in color with a subtle chocolate flavor.  We made the orange cupcakes during summer classes, although the kids thought that without any frosting, they were a bit more like muffins. Feel free to top with a light frosting or glaze, just be sure it doesn’t overpower the delicate cake.

OOO (Orange Olive Oil) Cupcakes

1 3/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
4 large eggs
1 tablespoon grated orange zest
1 tablespoon white balsamic vinegar
3 tablespoons whole milk
1/4 cup orange flavored olive oil
1/2 cup extra-virgin olive oil
2/3 cup sliced almonds, toasted
Powdered sugar, for sifting on top

Preheat the oven to 350 degrees. Place paper liners in a 12-cup cupcake pan.

Whisk together the flour, baking powder, and salt in a medium bowl to blend.

Using an electric mixer beat the sugar, eggs, and zest in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk.  Gradually beat in both olive oils.

Add the flour mixture and stir just until blended. Crush the almonds with your hands as you add them to the batter and stir until mixed.

Fill the cupcakes almost to the top of the paper liners.  Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes.

Transfer to a wire rack and cool for 10 minutes.  Remove the cupcakes from the pan and move onto a rack and cool.  Sift powdered sugar over the tops and serve.

Makes 12

Print pagePDF pageEmail page
Related Posts with Thumbnails


There are no comments yet...

Kick things off by filling out the form below.

Leave a Comment