Sunday, June 29, 2014

Olive Oil Orange Cupcakes with Mascarpone Frosting.

Orange flakes
A snow white swirl.

Cupcake crumb
So tender
An olive surprise.


Olive Oil Cupcakes with Mascarpone Frosting

time 30 minutes preparation, 25 minutes baking time, 30 minutes to finish with frosting
yields around 24 cupcakes

185g all-purpose flour
230g sugar
1 tsp. kosher salt
1/4 heaped tsp. baking soda
1/4 heaped tsp. baking powder
160ml extra-virgin olive oil
165ml whole milk
2 large eggs
1 Tbsp. grated orange zest
40ml fresh orange juice
40ml Grand Marnier

250g mascarpone cheese
75g powdered sugar
100g butter
extra orange zest

Preheat the oven to 175 degrees Celsius.
Line cupcake tray with paper tins.
In a bowl, mix the flour, sugar, salt, baking soda and powder together.
In a further bowl, whisk olive oil, milk, eggs, orange zest and juice and Grand Marnier together.
Add the dry ingredients and mix until just combined.
Pour the batter into the prepared tins and bake for 20-25 minutes until the top is golden and an inserted toothpick comes out clean.
Transfer to a cake rack and let cool.
In the meantime, make the frosting:
Cream the mascarpone cheese with the powdered sugar until smooth.
In a separate bowl, beat the butter until it is light and airy.
Add large spoonful’s of the mascarpone mix into the butter, beating it together to get a fluffy frosting. 
Using a piping bag with a round tip, pipe the frosting onto the cooled cupcakes.
Sprinkle with orange zest.
Serve at room temperature.