I’ve been writing about the virtue of extra virgin olive oil for some time, including how I use it in place of vegetable oil and even melted butter, in baking. How fantastically satisfying to come across a baking recipe that has it listed as an ingredient! With it’s fruity goodness, combined with lemon and in a dessert… this recipe quickly moved to the top of my ‘to try’ folder! I’m not even sure where I got the recipe card, but I do thank the folks at Bertolli for it – and am sure they won’t mind that I used extra virgin instead of their extra light tasting oil… hey, when it comes adding flavour – do it every chance you get!
Lemon desserts are always, always on my dessert wish list, but not always easy to find. The tang of the juice and sharpness of the zest, are a nice contrast when used in sweets. With lemons and olive oil being such useful and versatile ingredients, I usually have both in my kitchen. Lemon desserts also remind me of two fab things in my life – my trips to Italy, where the lemon is revered and my bff Jane, who also loves lemon desserts!
In reading over the recipe I noticed the quantity of sugar was more than that of flour. Hmmm…. a typo?? Who am I to say. What did I do…? I followed my own advice – and followed the recipe to the letter. I ended up with a thin batter and with more than indicted in the recipe. The end result… a slightly sticky top to a very, very moist cupcake~
Lemon Olive Oil Cupcakes with Lemon Icing
I used a hand mixer for this recipe, although it wasn’t necessary – I could’ve easily used my trusty large spatula, which was needed anyway to scrape down the bowl. I will certainly make this recipe again and will prepare the sugar and lemon zest mixture at least a few hours before – ensuring even more lemony taste and goodness. These would also be fab topped with lemon cream cheese icing~
1 1/4 cup sugar
2 tbsp lemon zest, finely grated
1/4 cup extra virgin olive oil
2/3 cup milk
1 cup all purpose flour
1/2 tsp baking power
1/4 tsp salt
1 cup icing sugar
juice from 1/2 lemon (adding a few drops of water if necessary, for spread-ability)
Preheat the oven to 350º and line a muffin pan with 12 paper cups.
In a medium sized bowl, stir together the sugar and lemon zest. Beat in the eggs one at a time, then gradually pour in the olive oil and milk, stirring constantly.
In a separate bowl, whisk together the flour, baking powder and salt; add this dry mixture in two batches, stirring just to combine.
Pour the batter into the cupcake liners filling about 3/4 full and bake for approx 20 – 22 minutes or until a tester or wooden toothpick inserted in the middle comes out clean. Let cool for 10 minutes, remove from pan and let cool on wire rack.
The icing will set to a nice hard glaze, so work quickly when frosting.