Introduction: Olive Oil Cupcakes With Brown Sugar Lemon Frosting
3 large eggs
2 cups sugar
10 oz vanilla bean extra virgin olive oil
1- oz milk
½ tsp vanilla extract
2 cups all purpose flour
½ tsp baking soda
½ tsp baking powder
1 tsp salt
225 grams brown sugar
3 large egg whites
juice from 1 lemon
pinch of salt
Cupcake recipe from Queen Creek Olive Mill
Preheat oven to 350 degrees. Whisk eggs, sugar, olive oil, milk and vanilla extract. Sift the flour, baking soda, baking powder and salt together. Mix the dry ingredients into the wet mixture. Whisk until blended. Pour into a prepared paper lined cupcake pan. Bake for 20 minutes or until a toothpick inserted comes out clean. Let cool.
While cupcakes are cooling, bring a pot of water to simmer. In a metal bowl or the bowl of a stand mixer add the egg whites, brown sugar and salt. Whisk together. When water comes to a simmer, place metal bowl over water and whisk until mixture reaches a temperature of 150 degree F or all sugar has dissolved. Remove bowl and add lemon juice, mix on high until stiff peaks form (this may take 5 - 10 minutes). Pipe or spread frosting on cupcakes.
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