EVOO Cupcakes

Extra Virgin Olive Oil is also a fabulous dessert ingredient. It is a healthy fat that adds personality to many sweet recipes. Little by little we will discover some of them. I would like to start with a dessert where our product is the indisputable protagonist: The EVOO Cupcakes which are grandmother’s cupcakes.

At home we eat toast with Gen de Oliva every day for breakfast, but from time to time we vary our custom. The EVOO Cupcakes that are always liked by both adults and children, have the power to transport us to our childhood. I used to accompany them with hot chocolate, now I prefer them with a good coffee.

– 200 ml of EVOO Gen de Oliva
– 200 g of sugar
– 16 g of leaven
– 250 g of baking flour
– 4 small eggs
– A zest of a lemon or an orange
– 1 pinch of salt
– Cupcake Sticks or tooth picks

In a bowl, at room temperature, beat the eggs and sugar. When they are well mixed together we add, little by little, the EVOO. Mix until a homogeneous mass remains. Then without moving the bowl, add the sifted flour with a strainer. Afterwards, add the impeller, the selected citrus zest and salt. It is very important that there are no lumps.

Put the mixed mass in the muffin paper molds and fill them without reaching to the top. Don’t forget that when baking them they will grow. Let the dough rest for half an hour in the refrigerator. Preheat oven to 250°C. Just before baking, we sprinkle sugar over the dough (it will become the sugar crust so characteristic of homemade cupcakes) and put them in the oven at 220ºC (remember to lower it a little) for about 12 minutes. Do not open the oven until you think they are done and check it by poking a stick to the bottom. If it comes out dry, they are ready!

We have made EVOO mini cupcakes because they are more attractive to the children.  You can change the size according to your preference. Of course, keep in mind that the baking time may vary.

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