These Easter Bunny Olive Oil Cupcakes are a total hit! They're great to share at any spring gathering, get together, or event. Thanks to Il Fusti Arbosano Olive Oil, the flavors are enhanced and downright irresistible. Try this springtime sweetness for yourself!
Ingredients:
For the Cake:
- 3 cups all-purpose flour
- 2 cups sugar
- 6 tablespoons cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
-
3/4 cup Il Fusti Arbosano Olive Oil
- 1 tablespoon vanilla extract
- 2 tablespoons white vinegar
- 2 cups cold water
For the Frosting:
- One (8-ounce) package of cream cheese, room temperature
- 1 teaspoon vanilla extract
- 3 1/2 cups confectioners' sugar
- Easter Bunny-molded Chocolate
Directions:
STEP 1
- For the Cupcakes: Preheat the oven to 350 degrees F. Line 2 cupcake baking pans with 18 cupcake liners. and set aside.
STEP 2
-
In a large mixing bowl add the flour, sugar, baking soda and salt. Mix well to incorporate. Add the Il Fusti Arbosano Olive Oil, vinegar, vanilla and water and whisk well until smooth.
STEP 3
- Pour the batter into the cupcake pans. Bake for about 20 minutes or till the cupcakes are firm to the tough. Remove from the oven and let cool completely before frosting.
STEP 4
- For the Frosting: Using a kitchen mixer, such as a KitchenAid, fitted with a paddle attachment, whip the cream cheese until smooth, scraping down the sides as you go. With the mixer on low, add the vanilla extract and mix well. Gradually add the confectioner's sugar and mix well to incorporate.
STEP 5
- Once the cupcakes have completely cooled, use an offset spatula to frost. Decorate the tops as desired. Note: for these Easter cupcakes I used small marzipan rabbits to keep them simple yet completely edible
This recipe was adapted and directly sourced from SimmerAndSauce.com
