Daily Cupcake Recipe

Recipe for Wednesday, June 22nd, 2011:
Chocolate olive Oil and Blood Orange Cupcakes with Blood Orange Frosting

Recipe via Love & Olive Oil

Prep time: unknown
Bake time: 18-20 minutes

Serves: 12 cupcakes

Ingredients [Cupcakes]:

• 1 cup coconut milk
• 1/3 cup pure olive oil
• 1 teaspoon vanilla extract
• 1 teaspoon blood orange zest, finely grated
• 3/4 cup sugar
• 1 cup all-purpose flour
• 1 tablespoon almond meal
• 1/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Ingredients [Frosting]:

• 1/2 cup butter or margarine, room temperature
• 2-3 cups confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 3 tablespoons blood orange juice
• 1 teaspoon blood orange zest, finely grated
• 1-2 tablespoons soy creamer or heavy cream (as needed)

(A conversion table can be found here.)

Directions:

Preheat oven to 350 degrees F. Line muffin pan with paper liners.

Whisk together the coconut milk, sugar, oil, vanilla extract, and zest until incorporated. In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt. Make a well in the center of dry ingredients and pour in coconut milk mixture. Stir until just smooth (do not overmix).

Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full). Bake 18-20 minutes (or 10-12 for minis), or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Make frosting: Cream butter until smooth and fluffy, 2-3 minutes. Add 1 cup powdered sugar and beat until combined. Mix in orange juice, zest, and vanilla. Continue adding sugar, 1/2 cup at a time, mixing well after each addition (depending on the temperature of your butter, you may need more or less sugar or added cream to achieve the proper consistency). Continue beating until light and fluffy, about 3-5 minutes.

Spread or pipe frosting onto cooled cupcakes.