Olive Oil Cupcakes with Balsamic Whipped Cream
2 C. flour 2 C. heavy cream
1 ½ tsp baking powder ½ C. sugar
Pinch of salt 3 Tbs. Epicurean Dark Chocolate
1 C. sugar Balsamic Vinegar
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
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 Dark Chocolate Balsamic Whipped Cream ingredients in a mixing bowl. Mix on medium speed until soft peaks form. Frost cooled cupcakes. Makes 12 cupcakes.