Vanilla Cupcakes with Blood Orange Olive Oil

This little treat came in my search to make the most of a special olive oil I recently purchased at "We Olive" in donwtown Ventura. The sales person sampled a lovely smooth olive oil with a tart blood orange flavor. The olive is sweet and savory at the same time.

This recipe includes a variety of my favorite ingredients. Olive oil, which is rich and smooth. Blood orange, reminds of my trip to Italy. Vanilla, the woody sweet notes are my favorite of all.

These cupcakes are so simple to make and can made in less than an hour! You could use plain olive oil in these, or hunt down your own special flavor at "We Olive" like I did. Another cool thing, is that "We Olive" will fill your containers with oil or vinegers for a per ounce fee. What a great way to try some new flavors!

Vanilla Cupcakes with Blood Orange Olive Oil

Ingredients

1 1/4 Cup Flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup plain nonfat yogurt

1/2 cup white sugar

1/4 cup light brown sugar

1/3 cup blood orange olive oil (regular olive oil is okay!)

1 egg white

1/2 vanilla bean (removed from pod)

1/2 tsp vanilla extract

How To:

1. Preheat oven to 350 degrees. Prepare cupcake tin with cupcake papers. Aproximately 12.


2. Mix flour, salt, baking powder and baking soda.


3. In seperate bowl, mix egg white, yogurt, vanilla bean, vanilla extract, and sugar until smooth.


4. Blend the wet ingredients into the dry ingredients. Mix util smooth and free of lumps.


5. Portion into cupcake papers.


6. Bake until golden grown. 20-22 minutes. Use a toothpick to test if done. If the tooth pick is clean after plunging into a cupcake it is done. If sticky when it is removed, continue cooking until done.


7. Let cool.

Vanilla Bean Frosting

1 Stick unsalted butter, softened

4 Cups Powdered Sugar

3 tsp milk or half n half

1/2 vanilla bean (removed from pod)

1 tsp vanilla extract

1. Warm milk in microwave for 10-30 seconds. Acoid scalding


2. Add vanilla beans to milk and let stand 10-20 minutes until cool.


3. Blend butter, milk, vanilla beans and powdered sugar until smooth.


4. Allow to set and frost cupcakes. If you prefer a runnier glaze, add 1-2 tsps more milk to thin.


5. Enjoy!

These are very simple and I hope you try this recipe!