Blood Orange Olive Oil Cupcakes

I frequent the Olive Cellar in Appleton.  This is a specialty olive oil and balsamic vinegar store.  My favorite oils are the Tuscan Herb and Blood Orange Olive Oil. My favorite balsamic vinegar are the Espresso, Dark Chocolate and Tangerine. I have had the Blood Orange Olive Oil cupcakes on my list of things to do for a long time.  Today was the time to do so.  I found this recipe on Food Network.  It went over quite well in our home.

Blood Orange Olive Oil Cupcakes

February 004


1 3/4 cups all purpose flour (I used 2 cups cake flour and 1 Tablespoon meringue powder)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
4 large eggs
1 Tablespoon orange zest
2 Tablespoons balsamic vinegar (I used tangerine balsamic vinegar. You could add 1/4 teaspoon orange extract to 2 Tablespoon balsamic vinegar)
2 Tablespoons whole milk
3/4 cup extra virgin olive oil (I used blood orange olive oil.  As noted above I get my oils and vinegar at the Olive Cellar.)


  1.  Preheat oven 350 degrees.  Place paper liners in a 12 cup muffin tin.
  2. Blend together the flour, baking powder and salt in a medium bowl to blend.
  3. Using electric or stand up mixer beat the sugar, eggs, and orange zest in a large bowl until pale and fluffy, about 3 minutes.
  4. Beat in vinegar and milk.
  5. Gradually add oil.  Add flour mixture and stir until blended.
  6. Fill muffin tin almost to the top of the paper liners.
  7. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached.  About 20-25 minutes.
  8. Transfer to wire rack an cool for about 10 minutes.
  9. Remove muffins onto a platter and let cool.
  10. Sift powdered sugar over muffins.

I also made topped the cupcakes with orange glaze (see below) and chocolate ganache.

Variety is the spice of life, right?!  As always, simple and delicious!!

Orange Glaze

1/2 cup confectioners sugar
1 Tablespoon, juice from an orange
1/4 teaspoon orange extract

Whisk together and spread on cupcakes.

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