Lemon Olive Oil Cupcakes with White Balsamic Icing

December 7, 2015

Cake:

3 eggs
2 1/2 cups sugar
1 1/2 cups Lucero Lemon Infused Olive Oil
1 1/2 cups milk
2 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt

Directions-

Mix wet ingredients. Sift together dry ingredients in a separate bowl, then combine together. Bake at 350 degrees for 16 minutes.

 Croquant:

1 cup sugar
1/4 cup water
1 teaspoon rosemary

Directions-

Mix sugar and water in pan. Cook to 300 degrees or until golden then add rosemary. Spread thin on oiled sheet pan, let cool and break into small pieces.

 Icing:

2 cups powder sugar
2 teaspoons clear vanilla extract
3 tablespoons White Lemon Balsamic Vinegar

Directions-

Mix ingredients until smooth, and ice cooled cupcakes, garnish with rosemary croquant. Enjoy!


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