I don’t know if you have noticed, but lately I have been making lots recipes that include lemons and olive oil. My Meyers lemon tree is full of lemons and I’m trying to use them as much as I can. This particular recipe I adapted from Lucero’s Lemon Olive Oil Cupcakes with White Balsamic Icing. Lucero is a well-known olive oil producer and I have been checking out the recipes on their website. I loved the idea that the lemon cupcakes are flavored only with lemon infused olive oil. It worked and they were delicious. I didn’t follow the White Balsamic Icing basically because I didn’t have white lemon balsamic vinegar. Do you? I didn’t want to buy a bottle of something that I didn’t think I would use on anything else. So, I made a simple lemon icing and it actually turned out pretty well. I used some lemon extract that I had made previously. If you are adventurous then by all means look up the recipe at lucerooliveoil.com and try it out.
I try to bring something every week to my fellow volunteers at the food locker. You know how you get so much joy from giving. Giving is better than receiving. My co-volunteers really show appreciation and joy from tasting all my stuff. I must confess that I get a big thrill when I receive good feedback from someone who is eating whatever I have made. Hearing someone say that it’s really good or yummm… or can I have the recipe?, gives me so much satisfaction. And after I get all the praises and make sure that the recipe is good, I get to do it all over again with you when I share it here. Blogging is almost as wonderful as cooking for someone in person. Thanks for reading and being a part of my joy. Here’s the Lemon Olive Oil Cupcake recipe:
2 1/2 cups Sugar
1 1/2 cups Lemon Infused Olive Oil
1 1/2 cups Milk
2 1/2 cups Flour
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
3/4 tsp. Salt
1 tsp. Lemon Extract (Mine is homemade. You can always use vanilla extract.)
3 Tbl. Lemon Juice
2 cups Powdered Sugar
Place paper liners in muffin pans. This makes about 30 cupcakes. Mix the Eggs, Lemon Infused Olive Oil, and Milk. Sift the dry ingredients, the Flour, Baking Powder, Baking Soda and Salt, in a separate bowl.
Add the wet ingredients to the dry ones.
This makes a lot of batter. Fill cupcake liners 3/4 full. Bake at 350 degrees for 20 minutes or until a cake tester comes out clean from the center.
Let cool and glaze with the icing.
For the icing, just mix the Lemon Juice, Lemon Extract and Powdered Sugar until smooth.
The CD I’ve been listening to a lot lately when I’m cooking is Seis Cuerdas. It’s beautiful guitar music. I love it!
I made 24 regular cupcakes and 10 mini-cupcakes.
Each cupcakes contains: 309 Calories, 12.2 grams Fat, 49.9 grams Carbs, 2.1 grams Protein.
Yikes!! but they are really yummy for an occasional treat.