Once at a wedding I beheld on the dessert table, olive oil cupcakes. At first I was like “what?” then I was like “gross!” then I was like “maybe.” Then I tried one and was like “yesyesyesyes.” (Those two previous sentences were english language at its finest, folks.) You can’t just run around substituting canola oil for olive oil in your baked goods and expecting it to turn out well. If you’re interested in the olive oil cupcake, I think you want to follow a recipe specially made for it. And for me, pairing these with a really sweet frosting is a must. (How about a great strawberry or raspberry one?)
OLIVE OIL CUPCAKES
Serves 12 cupcakes
1 and 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
2 eggs
3/4 cup sugar
1 teaspoon vanilla
1/2 cup olive oil
1/2 cup plain yogurt
Vanilla buttercream frosting
Preheat oven to 325 degrees. Combine flour, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together eggs, sugar, vanilla, olive oil, and yogurt.
Slowly combine wet and dry ingredients in a stand mixer. Divide into greased cupcake pan and bake for 13 minutes. Allow to cool before frosting.
- 1 and ¼ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 2 eggs
- ¾ cup sugar
- 1 teaspoon vanilla
- ½ cup olive oil
- ½ cup plain yogurt
- Vanilla buttercream frosting (link above)
- Preheat oven to 325 degrees.
- Combine flour, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk together eggs, sugar, vanilla, olive oil, and yogurt. Slowly combine wet and dry ingredients in a stand mixer.
- Divide into greased cupcake pan and bake for 13 minutes.
- Allow to cool before frosting.
Adapted from London Bakes.