Best Olive Oil Cupcake Wbalsamic Whipped Cream Recipes

Lemon-Olive Oil Cupcakes image

Provided by Food Network

Categories dessert

Time 1h30m

Yield 24 cupcakes

Number Of Ingredients 13

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup extra-virgin olive oil
2 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
2 teaspoons grated lemon zest
1 cup whole milk
4 large egg whites, at room temperature
1 1/4 cups sugar
3 sticks unsalted butter, cut into pieces, at room temperature
1 1/2 teaspoons pure vanilla extract

Steps:

Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with paper liners.
Make the cupcakes: Whisk the flour, baking powder and salt in a medium bowl. Combine the olive oil and sugar in a large bowl and beat with a mixer on medium-high speed until smooth and creamy, about 4 minutes. Beat in the eggs, one at a time, then beat in the vanilla and lemon zest. Reduce the speed to low; beat in the flour mixture in three batches, alternating with the milk. Increase the speed to medium high and beat until combined.
Divide the batter among the muffin cups, filling them three-quarters of the way. Bake until the tops are lightly golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely.
Meanwhile, make the frosting: Combine the egg whites and sugar in the bowl of a stand mixer and place over a small pot of simmering water (make sure the bottom of the bowl does not touch the water). Whisk by hand until the sugar is dissolved and the mixture is warm to the touch, about 5 minutes. Remove the bowl from the pot and attach to the mixer; beat with the whisk attachment on high speed until the meringue is shiny and holds stiff peaks, about 7 minutes. Switch to the paddle attachment. With the mixer on medium speed, gradually add the butter and beat until smooth, 1 more minute. Add the vanilla and mix until just combined. Spread the frosting on the cupcakes.

OLIVE OIL CUPCAKE W/BALSAMIC WHIPPED CREAM image

Provided by Jo Anne Sugimoto @sugarnspicetedibears

Categories Cakes

Number Of Ingredients 13

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

Steps:

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 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.
Add 1/3 of the flour mixture and mix on slow speed. 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, between each addition. Stir in the thyme.
Fill the cupcake tin, 3/4 full and bake for 20 minutes or until they spring back with a light pressure.
Remove the cupcakes from the oven to a cooling rack.
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.
Be sure that the cupcakes are completely cooled. Frost or pipe your cupcakes. Make 12 cupcakes.