By woods

Olive Oil Cupcakes with Rosemary Frosting

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

2 sprigsfresh rosemary

¼ cupmilk

1 cupbutter

1 tspvanilla extract

3 ½ cupspowdered sugar

Instructions

Cupcakes

Step 1

Preheat oven to 350° F and line the muffin tin.

Muffin Pan

OvenPreheat

Step 2

Whisk together milk and vinegar. Set aside to sour.

Measuring cup

apple cider vinegar1 tsp

milk1 cup

Step 3

Sift together dry ingredients.

Sieve

Bowl

baking soda½ tsp

all purpose flour1 ¼ cups

salt½ tsp

baking powder¾ tsp

Step 4

In a separate bowl, mix together the soured milk, sugar, and oil.

Whisk

Bowl

sugar¾ cup

apple cider vinegar1 tsp

olive oil⅓ cup

milk1 cup

Step 5

Slowly add the dry ingredients to the wet using a hand mixer or whisk.

Bowl

Whisk

Step 6

Fill cupcake liners 2/3rds full.

Muffin Pan

Step 7

Bake for 22-24 minutes.

OvenHeat

Step 8

Transfer to a cooling rack and let cool completely before frosting with rosemary frosting.

Baking Rack

Frosting

Step 9

Remove rosemary leaves and roughly chop them.

Knife

Cutting Board

fresh rosemary2 sprigs

Step 10

Heat milk until small bubbles form on edges, remove from heat, add rosemary, and steep for 10 minutes.

Pot

CooktopHeat

fresh rosemary2 sprigs

milk¼ cup

Step 11

In a large bowl cream butter until light in color, then add vanilla.

Bowl

MixerMix

vanilla extract1 tsp

butter1 cup

Step 12

Strain the rosemary out of the milk, saving both.

Strainer

Step 14

Slowly add sugar to creamed butter in 1/2 cup batches, alternating with milk.

Bowl

MixerMix

Step 15

Add 1 tbsp finely chopped rosemary and beat on high speed until frosting is light and fluffy.

MixerMix