Lemon Olive Oil Cupcakes with Pomegranate-Quince Icing

29 June, 2013

Makes 1 dozen cupcakes.


1 Tbsp Olive del Mondo Pomegranate-Quince White Balsamic
1/3 Cup Olive del Mondo Eureka Lemon Agrumato Olive Oil

1 cup Almond Milk
1 Tsp Vanilla Extract
¾ Cup Sugar
1 Cup flour
¾ Tsp Baking Soda
½ Tsp Baking Powder
¼ Tsp Salt

1 Tbsp Olive del Mondo Pomegranate-Quince White Balsamic
1/4 cup softened butter
¼ cup softened cream cheese
2 cups confectioners' sugar


Preheat oven to 350˚F.

Combine dry ingredients in a large bowl. Combine wet ingredients in another bowl, mixing well. Add wet ingredients to dry ingredients and mix until combined.

Put about ¼ cup in each cupcake wrapper. Bake for 20 minutes or they rise and a toothpick comes out clean.

For icing, mix butter, cream cheese and sugar in a bowl until smooth. Add balsamic vinegar and mix until well blended. Taste and add more if desired. Wait for cupcakes to cool, and decorate with icing.


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