Hands down, olive oil is our favorite baking oil. That may be unexpected, but using olive oil is a simple way to increase the depth of flavor in baked goods and it works very well in these One-Bowl Orange Olive Oil Cupcakes.
With Spring and Summer just around the corner, a splash of fresh orange juice elevates them to something special — a more elegant version of sweet-and-salty to leave you craving for more.
Cupcake Ingredients:
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2 large eggs
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1 cup granulated sugar
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1/2 cup Il Fusti Estate Extra Virgin Olive Oil
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2 teaspoons finely grated orange zest
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1/4 cup freshly squeezed orange juice
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1 1/2 cups all-purpose flour, sifted
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1 teaspoon baking powder
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1/4 teaspoon salt
Optional Honey Butter Cream Frosting:
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1 stick (8 tablespoons) unsalted butter, at room temperature
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1 tablespoon orange blossom honey
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2 teaspoons Il Fusti Estate Extra Virgin Olive Oil
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1 teaspoon finely grated orange zest
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1/4 teaspoon salt
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2 cups powdered sugar
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1 to 2 teaspoons milk (optional)
Directions:
For the cupcakes:
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Move rack in the middle of the oven and heat to 350°F. Line a standard 12-well cupcake tin with paper liners; set aside.
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Place the eggs and sugar in a large bowl. Beat on medium speed until pale and thickened, about 3 minutes. Add the olive oil, orange zest, and orange juice, and beat to combine. Add the flour, baking powder, and salt. Beat on low speed until just combined, but do not overmix. Fill each well three-quarters full with batter.
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Bake until golden and a toothpick inserted in the center of the cupcake comes out clean, about 18 minutes. Cool for 5 minutes in the pan, then remove cupcakes to a cooling rack to cool completely before frosting.
For the buttercream:
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Place the butter, honey, olive oil, orange zest, and salt in a bowl and beat on medium speed until light and fluffy. Slowly add the powdered sugar and beat until smooth and fluffy, about 5 minutes. You may need to add 1 to 2 teaspoons of milk if your frosting is too thick for your decorating needs. Frost the cupcakes and serve. Adapted from kitchn.com
