Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
41
High
Nutrition per serving
Calories440.7 kcal (22%)
Total Fat22.1 g (32%)
Carbs60.1 g (23%)
Sugars49.4 g (55%)
Protein2.3 g (5%)
Sodium173.7 mg (9%)
Fiber0.4 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Olive Oil Cupcakes
1 cupmilk
1 tspapple cider vinegar
1 ¼ cupsall purpose flour
¾ tspbaking powder
½ tspbaking soda
½ tspsalt
¾ cupsugar
⅓ cupolive oil
Rosemary Frosting
Instructions
Cupcakes
Step 1
Preheat oven to 350° F and line the muffin tin.
Muffin Pan
OvenPreheatStep 2
Whisk together milk and vinegar. Set aside to sour.
Measuring cup
apple cider vinegar1 tsp
milk1 cupStep 3
Sift together dry ingredients.
Sieve
Bowl
baking soda½ tsp
all purpose flour1 ¼ cups
salt½ tsp
baking powder¾ tspStep 4
In a separate bowl, mix together the soured milk, sugar, and oil.
WhiskBowl
sugar¾ cupapple cider vinegar1 tsp
olive oil⅓ cupmilk1 cupStep 5
Slowly add the dry ingredients to the wet using a hand mixer or whisk.
BowlWhiskStep 6
Fill cupcake liners 2/3rds full.
Muffin PanStep 7
Bake for 22-24 minutes.
OvenHeatStep 8
Transfer to a cooling rack and let cool completely before frosting with rosemary frosting.
Baking RackFrosting
Step 9
Remove rosemary leaves and roughly chop them.
Knife
Cutting Board
fresh rosemary2 sprigsStep 10
Heat milk until small bubbles form on edges, remove from heat, add rosemary, and steep for 10 minutes.
Pot
CooktopHeatfresh rosemary2 sprigsmilk¼ cupStep 11
In a large bowl cream butter until light in color, then add vanilla.
Bowl
MixerMix
vanilla extract1 tsp
butter1 cupStep 12
Strain the rosemary out of the milk, saving both.
StrainerStep 13
Measure milk and add more to get back to a 1/4 cup. Finely chop rosemary.
Step 14
Slowly add sugar to creamed butter in 1/2 cup batches, alternating with milk.
BowlMixerMixStep 15
Add 1 tbsp finely chopped rosemary and beat on high speed until frosting is light and fluffy.
MixerMixNotes
1 liked
0 disliked
Easy
Go-to
Kid-friendly
Moist
Sweet
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