Greek · Dessert
Olive Oil Orange Cupcakes
A lightened Greek-inspired cupcake built on fruity olive-oil-style batter, lifted with orange zest and juice and a whisper of cocoa, with fresh raspberries folded in for natural sweetness and fibre instead of a heavy frosting.
$1
15 minsPrep
19 minsCook
34 minsTotal
EasyLevel
Nutrition per serving
219Calories
6.3gProtein
8gFat
31.4gCarbs
11.6gSugar
2.8gFiber
363mgSodium
58mgChol
1.8gSat Fat
153mgPotassium
133mgCalcium
1.6mgIron
0.2mcgVitamin B12
9.3mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Aperol Spritz
local
Greek Coffee (Ellinikos)
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 175°C and line 2 holes of a 6-hole muffin tin with paper cases, half-filling the remaining 4 holes with water.
2
Whisk the egg and sugar together with a hand mixer for 1-2 minutes until pale, then beat in the Greek yogurt, sunflower oil, orange zest and juice, and vanilla extract.
3
Sift the self-rising flour, cocoa powder and baking powder over the wet mixture and fold gently until just combined, with no dry streaks remaining.
4
Fold the monk fruit extract through the batter, then divide the mixture evenly between the 2 lined holes, filling each about two-thirds full.
5
Push 3-4 raspberry halves into the top of each unbaked cupcake, reserving the rest for garnish.
6
Bake for 18-20 minutes until well risen and a skewer inserted into the centre comes out clean.
7
Transfer the cupcakes to a wire rack and cool completely, about 20 minutes.
8
Top each cooled cupcake with the remaining fresh raspberry halves just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g sifted self rising flour
- 0.6 oz18g sugar white
- 5/85/8 eggs, beaten (30g)
- 1.2 oz35g greek yogurt
- 0.4 oz10g sunflower oil
- 0.7 oz20g zested and juiced orange
- 0.1 oz3g baking powder
- 0.1 oz2g vanilla extract
- 0.2 oz5g cocoa powder
- 1.1 oz30g halved raspberry
- 0 oz1g monk fruit extract
