By Good Housekeping
If
you're not a fan of super-sugary treats, these sophisticated cakes are
for you. The fruity flavor of the olive oil really shines in these, so
make sure to use a good one.
Total Time:
Prep:
Level:
Easy
Yield:
2 dozen
Ingredients
Cake
- 2 c. all-purpose flour
- 1¾ c. sugar
- 1½ tsp. salt
- ½ tsp. baking powder
- ½ tsp. baking soda
- 1¼ c. whole milk
- 1¼ c. good-quality extra-virgin olive oil
- 3 large eggs
- 1 tbsp. grated orange peel
- ¼ c. freshly squeezed orange juice
- ¼ c. orange liqueur
Glaze
- 1 c. confectioners’ sugar
- 3 tbsp. water
Directions
- Prepare cake mix for cupcakes as label directs.
- Preheat oven to 350 degrees F. Arrange cupcake liners in two 24-cup mini muffin pans.
- For cake: In medium bowl, whisk together flour, sugar, salt, baking powder, and baking soda. In large bowl, whisk together milk, oil, eggs, orange peel, juice, and liqueur until well combined. Add flour mixture to milk mixture; whisk until well blended.
- Spoon scant 1/4 cup batter into each muffin-pan cup. Bake 22 to 25 minutes or until toothpick inserted into centers comes out clean. Cool slightly in pans on wire rack. Transfer cupcakes from pans to wire rack; cool completely.
- For glaze: In medium bowl, stir together confectioners’ sugar and enough water to make glaze slightly runny, but still thick. Drizzle over tops of cooled cakes. Glazed cakes can be refrigerated up to 4 days (allow to come to room temperature before serving).
