An unusual dessert but one that will satisfy any sweet tooth cravings, these extra virgin olive oil cupcakes are one to try. Creating a moreish balance between sweet and salty, you’ll find yourself nibbling on these cupcakes over and over again.
Serves 4 – 5
Cooking time: 25 – 30 mins
What You’ll Need:
- 2 large Eggs + 1 large Egg yolk
- 110g Sugar
- 1 tsp finely grated Orange zest
- 110ml Olives Et Al Extra Virgin Olive Oil
- 85g Plain Flour
- 1/2 tsp Salt
- 1/2 tsp Baking Powder
For the chocolate ganache:
- 200g Dark Chocolate, finely chopped
- 150ml pouring Cream
- 65g Icing Sugar, sifted (optional)
- Sea Salt Flakes, to sprinkle on top
What To Do:
- Preheat oven to 160C. Place 8-10 paper liners in a cupcake tray.
- Whisk the eggs and extra yolk with the sugar and orange zest in a medium bowl until foamy. Slowly add the oil whilst whisking constantly until well combined.
- Mix the flour, salt, and baking powder in a small bowl. Fold into the egg mixture in 3 stages. Fill the cupcake papers to about 2/3 full, and bake until light golden colour. Let them cool for 10 minutes, then turn out on to a wire rack to cool completely.
- To make the Chocolate Ganache gently heat the cream in a small saucepan until it just comes to the boil. Place the chopped chocolate in a small bowl and pour the warmed cream over the chocolate and allow the Chocolate to melt. Use a whisk to stir the mixture together until smooth. Chill until it reaches room temperature and thickens.
- Spread the Ganache over the top of your cupcakes, and sprinkle a pinch of Sea Salt on top.
Recipe from Olivesetal.co.uk