Spanish · Dessert
Orange Olive Oil Cupcakes
A Spanish-leaning take on the classic olive-oil sponge, scaled into two tender cupcakes fragrant with fresh orange zest and juice, topped with a light orange-flecked cream cheese frosting.
$1
15 minsPrep
20 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
364Calories
5.3gProtein
18.8gFat
44.2gCarbs
27.9gSugar
1gFiber
433mgSodium
72mgChol
4.7gSat Fat
104mgPotassium
48mgCalcium
1.2mgIron
0.2mcgVitamin B12
9.8mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Freshly Brewed Chamomile Tea
local
Fino Sherry
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 180°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 35g sugar together until pale, then beat in the vegetable oil, orange zest and orange juice.
3
Sift the flour, baking powder and salt into the wet mixture, add the milk and vanilla extract, and fold gently until just combined with no flour streaks.
4
Divide the batter evenly between the 2 lined holes, filling each about two-thirds full.
5
Bake for 19-21 minutes until a skewer inserted into the centre comes out clean and the tops spring back to touch.
6
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack and cool completely, about 25 minutes.
7
Beat the softened cream cheese with the remaining 15g sugar using a hand mixer until smooth and lightly whipped.
8
Once the cupcakes are fully cool, spread or pipe the cream cheese frosting on top and finish with a scatter of fresh orange zest.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g All Purpose Flour, sifted
- 35g35g Sugar White
- 28g28g Egg, beaten
- 22g22g Vegetable Oil
- 12g12g Orange, zested
- 20g20g Orange, juiced
- 15g15g Whole Milk
- 3g3g Baking Powder
- 1g1g Salt
- 2g2g Vanilla Extract
- 35g35g Cream Cheese, softened, frosting, 1
- 15g15g Sugar White, powdered-style folded in, frosting, 1
- 5g5g Orange, zested, for garnish, garnish, 1
