Did you hear that? That'd be my mouth watering over Megan Doherty's incredible cupcakes. This right here is what you'd call a grown up treat. Void of sugary frosting and colorful jimmies, these beauties are what you'd serve when trying to impress at an elegant affair. The olive oil infuses a rich, moistness that can't be beat, while the citrusy syrup is simply aces! What I'm trying to say is these babies need to be yours, and stat.
Olive Oil Cupcakes with Meyer Lemon & Blood Orange Frosting
|FOR CAKE||butter and flour, for pan|
|3 eggs||3 cups granulated sugar|
|2 cups extra virgin olive oil||2 cups whole milk|
|zest of three meyer lemons and one blood orange||2 cups unbleached all-purpose flour|
|1/2 tsp. baking powder||1/2 tsp. baking soda|
|1/4 teaspoon salt||powdered sugar, for dusting|
|1 orange, sliced for garnish||FOR SYRUP|
|juice of 3 Meyer lemons and one blood orange||1/2 cup sugar|
Preheat oven to 350 degrees.
Butter and flour two cupcake pans. (Aerosol cooking spray will also do the trick).
In a large bowl, whisk together the eggs and granulated sugar until blended.
Add the olive oil, milk, and orange zest; mix well.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Add to egg mixture; stirring just until blended. Do not over mix.
Pour the batter into the prepared cupcake pans.
Bake at 350 degrees for 40 to 45 minutes; until a toothpick inserted in the center comes out clean.
While the cup cakes are baking, prepare the syrup by simmering the citrus juice and sugar on low heat until it thickens slightly.
Remove to a wire rack to cool completely.
Loosen the sides with a knife and invert the cakes onto a serving plate.
Brush the syrup over the cupcakes and dust with powdered sugar.
Garnish the cupcakes with fresh Meyer lemon and blood orange slices.