March 12, 2011

Olive Oil Cupcakes with Lemon, Thyme, and a Balsamic Whipped Cream

I borrowed this recipe from the Cupcake Project. You should take a look at their blog - so many cupcakes. [Sometimes] I like to be adventurous with my cooking.

This is quite the opposite from my everyday life, where I love to be adventurous - although I draw the line at bungee jumping.

This recipe was very unique and the flavors worked quite well together. Everyone who tried the cupcakes seemed to like them, but I'm not sure they fit the description of what I'm looking for in a cupcake.

For example; earlier this week, I went to Trophy Cupcakes, and ordered the Samoa cupcake - chocolate cake, with a butter cream frosting, drizzled with caramel, and topped with toasted coconut. Now, this is more up my alley. If you would like to read a review on the Samoa cupcake, please visit - she puts together a great description.

The olive oil cupcakes turned out very dense (which is how they are intended to be), but I think I prefer a light and fluffy cupcake. I also prefer a thicker icing (cream cheese, or butter cream), and the balsamic whipped cream was too light and airy for me.

I don't actually think that I like whipped cream at all. Although this recipe didn't work for me, it's fun to experiment with new recipes to find out what you like and don't like. Over time, this has given me more confidence in the kitchen!

Olive Oil Cupcakes with Lemon, Thyme, and a Balsamic Whipped Cream Recipe

2 cups all purpose flour
1 1/2 tsp baking powder
pinch of salt
1 cup granulated sugar
2/3 cup extra virgin olive oil
1 tbsp lemon zest
3 large eggs
1/2 cup lemon juice
2 tbsp finely chopped Thyme

Whipped Cream Topping
2 cups heavy whipping cream
1/2 cup sugar
3 tbsp balsamic vinegar

1. Preheat oven to 375 F.

2. In a bowl, sift the flour baking powder, and salt.

3. In a separate bowl, combined with zest with the sugar. Use your fingers and rub the two together.

4. Next, beat the olive oil and sugar with a hand mixer on medium speed. Then, beat in the eggs, one at a time.

5. Finally, beat in the lemon juice and flour mixture, alternating between the two.

6. Stir in the chopped Thyme, and then pour the batter into muffin cups and bake for 18 - 20 minutes.

7. To make the whipped cream, beat the cream, sugar, and vinegar for 5 minutes until soft peaks form. Spread onto the cupcakes when they have cooled.

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