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Articles tagged as icing (view all)

Blood Orange Olive Oil Cupcakes with Tangerine Balsamic Icing

29 June, 2013

 

Makes 1 dozen cupcakes.

Ingredients

Cupcakes:
1 Tsp Olive del Mondo Tangerine Dark Balsamic
1/3 Cup Olive del Mondo Blood Orange Agrumato Olive Oil

1 cup Almond Milk
1 Tsp Vanilla Extract
¾ Cup Sugar
1 Cup flour
1/3 Cup Cocoa
¾ Tsp Baking Soda
½ Tsp Baking Powder
¼ Tsp Salt

Icing:
¼ Cup Butter, softened
¼ Cup Cream Cheese, softened
2 Cups Confectioners’ Sugar
1 Tbsp Olive del Mondo Tangerine Dark Balsamic

Directions

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 the rise and a toothpick comes out clean.

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

Enjoy!

Chocolate Olive Oil Cupcakes with Cream Cheese Icing

19 February, 2013

 

Ingredients
Cupcakes:

1 Tsp Olive del Mondo Dark Chocolate Balsamic
1/3 Cup Olive del Mondo Extra Virgin Olive Oil – such as Arbequina which is creamy and buttery
1 cup Almond Milk
1 Tsp Vanilla Extract
¾ Cup Sugar
1 Cup flour
1/3 Cup Cocoa
¾ Tsp Baking Soda
½ Tsp Baking Powder
¼ Tsp Salt

Icing:
¼ Cup Butter, softened
¼ Cup Cream Cheese, softened
2 Cups Confectioners’ Sugar
1 Tsp Vanilla Extract

Directions
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. Recipe should make 11-12 cupcakes.Bake for 20 minutes or the rise and a toothpick comes out clean.

Variation: Use Olive del Mondo Blood Orange Olive Oil instead of Arbequina for a wonderful orange chocolate cupcake!