Lemon Blueberry Olive Oil Cupcakes with Champagne Frosting
These sweet and tasty cupcakes are made with Sicilian Lemon Olive Oil and finished off with a smooth and creamy rich frosting.
View Original PDFIngredients
- 1 1/4 cup Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Sea Salt (try our Olivelle Vanilla Bean)
- 1/3 cup Blueberries
- 1/3 cup Coconut Milk
- 1/3 cup Champagne
- 3/4 cup Sugar
- 1/2 tsp Vanilla Extract
- 1/3 cup Sicilian Lemon Olive Oil
Frosting
- 1 cup Butter, room temperature
- 2 Tbsp Sicilian Lemon Olive Oil
- 3 cups Powdered Sugar
- 2 Tbsp Champagne or Prosecco (drink the rest)
Directions
- Preheat the oven to 350°F. Line a muffin tin with paper liners.
- Sift the flour, baking powder, baking soda, and salt. Set aside.
- In a blender, process blueberries, coconut milk, champagne, sugar, vanilla, and Sicilian Lemon Olive Oil.
- Mix dry ingredients with wet ingredients and blend until smooth. Fill cupcake liners 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean. Transfer to a cooling rack and allow to cool completely.
- Beat together butter, olive oil, and powdered sugar for frosting. Add champagne and mix until smooth and creamy.
- Spoon the mixture into a large zip top bag. Cut a small corner and pipe frosting onto each cupcake.
- Garnish with fresh blueberries.