Olive Oil Citrus Cupcakes
Olive Oil Citrus Cupcakes
About this recipe:
In case you missed it, our Founder and the Co-Founder and CEO of Sweet Laurel Bakery went on Instagram live to showcase the beauty of paleo baking and how Dark Chocolate and Everyday EVOO come together to make a decadent treat-Olive Oil Citrus Cupcakes. This recipe is gluten-free, grain-free, dairy-free, and refined-sugar free.Ingredients
For the Cupcakes:
- Coconut oil, for greasing the pan
- 4 cups almond flour
- 1+1/2 teaspoons baking soda
- 1/2 teaspoon Himalayan pink salt
- 1/3 cup Kosterina Organic Everyday Extra Virgin Olive Oil
- 3/4 cup maple syrup
- 2 tablespoons grated orange zest
- 1/4 cup fresh orange juice
- 3 large eggs
- Slices of dried orange peel, for garnish
For the Dark Chocolate Frosting:
- 4 ounces Kosterina Almond Butter & Vanilla EVOO Dark Chocolate, roughly chopped
- 1/4 cup coconut oil, solid
- 1/4 cup maple syrup, plus more as needed
- 1/2 cup almond butter
- 1/4 cup almond milk or full-fat coconut milk, or as needed
Directions
For the Cupcakes:
- Preheat the oven to 350°F. Line 12 muffin cups with paper liners. Grease the top of the pan with coconut oil.
- In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, whisk the Kosterina Organic Everyday Extra Virgin Olive Oil, maple syrup, orange zest, orange juice, and eggs until smooth. A little at a time, add the dry ingredients to the wet, stirring until a batter forms.
- Divide the batter evenly among the lined cups and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Invert the cupcakes onto a rack and allow to cool completely.
- To serve, smooth 1 tablespoon of frosting on top of each cupcake. Top with a few thin slices of dried orange peel and a drizzle of olive oil.
For the Dark Chocolate Frosting:
- In a small heavy saucepan over medium heat, melt the Kosterina Almond Butter & Vanilla EVOO Dark Chocolate and coconut oil, stirring constantly. Remove the pan from the heat. Slowly add the maple syrup and stir to incorporate. Allow to cool completely.
- Transfer the EVOO Dark Chocolate mixture to a medium bowl and, using an electric mixer, beat in the almond butter until a thick frosting forms. Add the almond milk and stir with spatula until smooth.
- For a creamy, almost pourable frosting, use immediately; for fluffy frosting, refrigerate for at least 8 hours, then bring to room temperature and beat with an electric mixer until spreadable. Refrigerate in a sealed container for up to 2 weeks.
