Olive Oil Cupcakes with Dark Chocolate Balsamic Whipped Cream
12 cupcakes
| Prep Time: | Cook Time:
Ingredients:
For the Olive Oil Cupcakes:
- 2 C. flour
- 1 1/2 t. baking powder
- pinch of Himalayan Pink Sea Salt
- 1 C. sugar
- 2/3 C. The Olive Tap’s Natural Buttery Olive Oil
- 1 T. lemon zest
- 3 lg. eggs
- 1/2 C. lemon juice
- 2 T. finely chopped fresh thyme
For the Dark Chocolate Balsamic Whipped Cream:
- 2 C. heavy cream
- 1/2 C. sugar
- 3 T. The Olive Tap’s Dark Chocolate Balsamic Vinegar
Directions:
For the Olive Oil Cupcakes:
Preheat oven to 375 degrees and prep a cupcake tin with liners.
Sift together flour, baking powder, and salt in a large bowl. In a mixing bowl combine sugar, lemon zest (rub together to extract the oils from the zest), and olive oil. Mix on high speed until combined. Beat in eggs one at a time, beating after each addition.
Add 1/3 of the flour mixture on slow speed then add 1/2 of the lemon juice and continue mixing. Add another 1/3 of the flour mixture followed by the remaining lemon juice and the remaining flour mixture. Beat until combined. Stir in thyme.
Fill the cupcake liners 3/4 full and bake for 20 minutes, or until they spring back with light pressure. Remove the cupcakes from the tin to a cooling rack.
For the Dark Chocolate Balsamic Balsamic Whipped Cream:
Combine cream, sugar, and Dark Chocolate Balsamic vinegar in a mixing bowl. Use a hand mixer on medium speed for 5 minutes, until soft peaks form.
Be sure the cupcakes are completely cooled before frosting.
An Olive Tap Original Recipe by Samantha, Providence
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