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Olive Oil Cupcakes with Dark Chocolate Balsamic Whipped Cream

                  

Cupcake Ingredients:                                                                            

2 C. flour                                                                                      

1 ½ tsp baking powder                                                                      

Pinch of salt                                                                                        

1 C. sugar                                                                                                                        

2/3 C. Epicurean Butter Extra Virgin Olive Oil

1 Tbs. lemon zest

3 Lg. eggs

½ C. lemon juice

2 tsp. finely chopped fresh thyme

   Dark Chocolate Balsamic Whipped Cream Ingredients:

2 C. heavy cream

1/4 C Sugar

3 Tbs Epicurean Dark Chocolate Balsamic Vinegar


  Oven Temp 375° F 

Directions:                                                                                         

Prep a cupcake tin with liners.

Stir together flour, baking powder & salt in a large bowl. In another mixing bowl combine sugar, lemon zest, & Epicurean Butter Extra Virgin Olive Oil mixing on high speed until combined. Add eggs 1 at a time beating after each addition.

Add 1/3 of the flour mixture on slow speed, then add ½ of the lemon juice & continue mixing. Add another 1/3 of the flour mixture followed by the remaining lemon juice & the remaining flour mixture. Beat until combined. Stir in thyme.

Fill the cupcake liners ¾ full & bake for 20 mins. or until they spring back with light pressure. Remove cupcakes from tin to a cooling rack.

Combine the  Epicurean Dark Chocolate Balsamic Vinegar Whipped Cream ingredients in a mixing bowl. Mix on medium speed until soft peaks form. Frost cooled cupcakes. Makes 12 cupcakes.







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm