This recipe sounded weird to me. Use olive oil to make a sweet almond cupcake. Well, I was very surprised – couldn’t taste the olive oil and the flavor is similar to the more expensive box mixes.
Almond Flavored Cupcakes
Servings 6 cupcakes
Ingredients
- ½ cup flour plus 3 TBS
- ½ cup sugar plus extra for topping
- ½ tsp salt
- ¼ tsp baking powder
- 1/8 tsp baking soda
- 6 TBL olive oil extra virgin
- 6 TBL milk
- 1 large egg
- ½ tsp citrus zest lemon or orange
- 2 TBL citrus juice from the same citrus fruit as the zest
- ¼ tsp almond extract
- ¼ cup almond sliced
Instructions
- Preheating your oven to 350°F. Place paper baking cups into 6 cups of a muffin pan.
- In a small bowl, whisk together the dry ingredients: flour, sugar, salt, baking powder, and baking soda. Ensure all ingredients are well combined.
- In a separate measuring cup, whisk together the wet ingredients: olive oil, milk, egg, citrus zest, citrus juice, and almond extract.
- Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently stir the mixture just until combined. Don't overmix the batter.
- Divide the batter evenly between the prepared muffin cups. Each cup should be about three-quarters full. Evenly top each muffin with the sliced almonds. Then, lightly dust the tops with extra sugar.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs clinging to it. Remove the muffin pan from the oven and let the muffins cool slightly in the pan for about 5-10 minutes. Can be served cold or warm (warm is better).