Here's a super-simple cupcake recipe from our friends at VSOP Olive Oil & Vinegar Taproom. This would be a perfect treat to make for family or to take to the office (if you can bear to share them!). 

2 2⁄3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1⁄4 teaspoon fresh grated nutmeg
1 teaspoon salt
1 3⁄4 cups canned pumpkin
1 cup dark brown sugar
1 cup granulated sugar
1 cup VSOP Extra Virgin Olive Oil, sweet like arbosana or peranzana
4 large egg
1 cup granulated sugar
4 large egg white (s)
1 teaspoon cinnamon
2 teaspoons vanilla extract
3 sticks unsalted butter, cut in to 1/2 inch cubes, at room temperature
1⁄4 teaspoon salt

Preheat the oven to 350 degrees Fahrenheit and line three standard muffin tins or one giant muffin tin with cupcake papers. Sift together the flour, baking soda, cinnamon, nutmeg and salt. In a separate large bowl, combine the pumpkin, sugars and extra virgin olive oil. Add the eggs one at a time beating after each addition. Add the flour in three additions to the wet ingredients and mix until just combined and no flour can be seen. Fill the muffin tins and bake the cupcakes for 20-25 minutes or until a toothpick inserted in to the center of a cupcake comes out clean. Cinnamon-Vanilla Buttercream:Put the sugar, egg whites and salt in to a metal mixing bowl. Place the bowl over a saucepan of simmering water and stir constantly with a whisk until the mixture feels very warm to the touch (about 3-4 minutes) Remove the bowl from the heat. Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it reaches room temperature (about 5 minutes). Add the butter cubes one at a time to beating after each addition until smooth. Once all the butter in incorporated, add the cinnamon and vanilla beating until fully incorporated. Allow the cupcakes to cool before frosting.



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