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Olive Oil Cupcakes

Yields two dozen small cakes

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Ingredients

Cupcakes - Dry Ingredients

1 cup flour
3/4 cup sugar
1/3 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Cupcakes - Wet Ingredients

1 cup milk
1/3 cup olive oil, plain or flavoured
1 teaspoon balsamic vinegar, plain or flavoured
1 teaspoon vanilla

Icing

1/2 cup softened butter
1 teaspoon balsamic vinegar, plain or flavoured
1 teaspoon vanilla
2 cups powdered sugar

Directions

Preheat oven to 350˚F.

Mix dry cupcake ingredients in a large bowl. Whisk wet cupcake ingredients in a separate bowl until thoroughly blended, then add to dry ingredients and combine.

Pour about 1/4 cup of batter into each cupcake wrapper. Bake for 20 minutes or until a toothpick comes out clean.

For icing, mix butter and sugar in a bowl until smooth. Add balsamic vinegar and mix well. Decorate cooled cupcakes with icing.

Enjoy!