Lemon Olive Oil Cupcakes Food

LEMON OLIVE OIL CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom with parchment paper. Coat the parchment with cooking spray.
• Thinly slice 2 lemons and remove the seeds; set aside for topping. Grate the zest of 2 lemons. Squeeze enough of the lemons to measure 1/2 cup juice.
• Whisk the flour, baking powder and salt in a medium bowl. Beat 1 cup granulated sugar, the olive oil, eggs, lemon zest, 1/4 cup lemon juice and the vanilla in a large bowl with a mixer on medium-high speed until combined and creamy, about 2 minutes. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the milk. Increase the mixer speed to medium high and beat until combined, about 1 minute.
• Pour the batter into the prepared loaf pan and bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Transfer to a rack and let cool 40 minutes in the pan, then remove to the rack to cool completely.
• Meanwhile, make the topping: Put the lemon slices in a small saucepan and cover with water. Bring to a boil, then drain. Return the lemon slices to the saucepan and repeat the boiling process two more times. Return the lemon slices to the saucepan and add 1 cup water, the remaining 3/4 cup granulated sugar and 2 tablespoons lemon juice. Bring to a boil, then reduce the heat so the liquid gently simmers; cook until the liquid is syrupy and the lemon slices are tender and translucent, about 15 minutes. Let cool completely.
• Make the glaze: Combine the confectioners' sugar and 1 tablespoon lemon juice in a bowl until smooth, adding the remaining 1 tablespoon lemon juice if the glaze is too thick. Spoon the glaze over the cake, letting it drip down the sides. Remove the candied lemon slices from the syrup, letting the excess drip back into the saucepan. Arrange on top of the cake.

LEMON OLIVE OIL CAKE

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-inch cake pan with cooking spray and line the bottom with a parchment circle.
• Mix the cake batter per package instructions, substituting olive oil for the called-for vegetable oil or butter. Stir in the lemon zest.
• Pour the batter into the prepared cake pan. Bake until the cake is light golden and a tester inserted in the center comes out clean, about 40 minutes. Let cool completely in the pan, about 20 minutes. Invert the cake onto a stand or plate and remove the parchment.
• Stir together the confectioners' sugar and lemon juice to make a smooth, pourable glaze. Pour the glaze over the center of the cake and spread to the edges so some drips down the sides. Arrange or mound the raspberries in the center of the cake and serve.

LEMON-OLIVE OIL CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with paper liners.
• Make the cupcakes: Whisk the flour, baking powder and salt in a medium bowl. Combine the olive oil and sugar in a large bowl and beat with a mixer on medium-high speed until smooth and creamy, about 4 minutes. Beat in the eggs, one at a time, then beat in the vanilla and lemon zest. Reduce the speed to low; beat in the flour mixture in three batches, alternating with the milk. Increase the speed to medium high and beat until combined.
• Divide the batter among the muffin cups, filling them three-quarters of the way. Bake until the tops are lightly golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely.
• Meanwhile, make the frosting: Combine the egg whites and sugar in the bowl of a stand mixer and place over a small pot of simmering water (make sure the bottom of the bowl does not touch the water). Whisk by hand until the sugar is dissolved and the mixture is warm to the touch, about 5 minutes. Remove the bowl from the pot and attach to the mixer; beat with the whisk attachment on high speed until the meringue is shiny and holds stiff peaks, about 7 minutes. Switch to the paddle attachment. With the mixer on medium speed, gradually add the butter and beat until smooth, 1 more minute. Add the vanilla and mix until just combined. Spread the frosting on the cupcakes.

LEMON-OLIVE OIL CUPCAKES WITH COCONUT WHIPPED CREAM

Steps:

• For the coconut whipped cream: Chill the bowl and whisk of a stand mixer in the freezer for about 10 minutes. If they are not very cold, the cream will not whip properly. Skim the solidified coconut cream from the chilled can of coconut milk and transfer the solids to the bowl of the stand mixer. Do not include any of the coconut water, even if you have to leave behind a little margin of coconut cream (even a little bit of coconut water can harm your results).
• Add the powdered sugar and whip for a few minutes until the mixture begins to stiffen and turn into whipped cream. Chill the whipped cream in a covered container in the refrigerator. It should firm up even more as it sits in the refrigerator for the next few hours or overnight.
• For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with 14 cupcake liners and spray the liners with cooking spray.
• In a large bowl, whisk together the flour, baking soda, baking powder and salt. In a separate bowl, whisk together the oil, maple syrup, lemon zest and juice, lemon extract and 3/4 cup water. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.
• Fill the cupcake liners evenly with the batter. Bake for about 18 minutes, or until a toothpick inserted in the cupcakes comes out dry, with a few crumbs clinging to it. Rotate halfway through the baking time. Cool the cupcakes completely before unmolding.
• To serve: Top each cupcake with some coconut whipped cream. Garnish each cupcake with fresh berries, mint leaves and/or lemon zest.

LEMON OLIVE OIL CAKE

Steps:

• Preheat oven to 350°. Line a greased 8-in. round baking pan with parchment. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thickened. Gradually beat in oil. Beat in milk, lemon zest and lemon juice., In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted near the center comes out clean, 30-35 minutes. Cool in pan 15 minutes before removing to a wire rack; remove parchment. Cool completely. Dust with confectioners' sugar.