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Lemon Olive Oil Cupcakes with White Balsamic Icing and Rosemary Croquant Topping

March 26, 2013

Cake:

3 eggs

2 1/2 cups sugar

1 1/2 cups Lucero Arbequina 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 balsamic vinegar 

Directions-

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


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