Orange Olive Oil Cupcakes

With all the fabulous SoCal Citrus you can make this recipe a zillion ways (experiment and let us know). We went with the vitamin C powerhouse, the mighty Valencia orange. Although we're already envisioning this cake with blood oranges...hmmm...

These cupcakes are light, fluffy and perfect for parties, tea and anything in between. We won't tell if you down one with your morning coffee, not that we're speaking from experience or anything! :)

Ingredients:

1 ¾ cups (8 3/4 ounces) all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
3 large eggs
1 ¼ cups (8 3/4 ounces) plus 2 tablespoons sugar
1 teaspoon grated orange zest
¾ cup Beyond The Olive Orange olive oil
¾ cup Orange Juice (squeeze it fresh if possible)

Method:

1. Adjust oven rack to middle position and heat oven to 350 degrees. Get your cupcake tins or papers ready! Whisk flour, baking powder and salt together in bowl.

2. Using stand mixer with whisk attachment, whip eggs on medium speed until foamy, about 1 minute. Add 1¼ cups sugar and orange zest, increase speed to high and whip until mixture is fluffy and pale yellow, about 3 minutes. Reduce speed to medium and, with mixer running, slowly pour in oil. Mix until oil is fully incorporated, about 1 minute. Add half of flour mixture and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed. Add orange juice and mix until combined, about 30 seconds. Add remaining flour mixture and mix until just incorporated, about 1 minute, scraping down bowl as needed.

3. Transfer batter to prepared cupcake tins/papers sprinkle remaining 2 tablespoons sugar over entire surface. Bake until cakes are deep golden brown and toothpick inserted in center comes out with few crumbs attached, 40 to 45 minutes. Transfer pan to wire rack and let cool for 15 minutes. Remove side of pan and let cake cool completely, about 1 1/2 hours. Cut into wedges and serve.

We glaze these cupcakes with a simple mixture of powdered sugar, orange juice and of course zest...always add the zest!

1 Cup Confection's Sugar

1 Tablespoon Orange Juice

1/4 Tsp Grated Orange Zest

Whisk sugar with orange zest and orange juice in a small bowl until smooth. If you like it thick add more sugar, if you prefer looser glaze, add more juice.

Lisa GrabowComment