We made it with Calivirgin Extra Virgin Olive Oil & Calivirgin Lusty Lemon
Olive Oil
Servings: 12 | Prep Time: 30 min | Total Time: 45 min
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INGREDIENTS
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INSTRUCTIONS
Cupcakes
- 3/4 cup Calivirgin Premium Olive Oil
- 1/4 cup Calivirgin Lusty Lemon Olive Oil
- 3 eggs
- 1 cup whole milk
- 1/4 cup shredded carrot
- 1/4 cup shredded zucchini
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh lemon zest
- 1 1/4 cups white sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Frosting
- 1 cup mascarpone
- 4 cups powdered sugar
- 1/4 cup butter
- 1 teaspoon fresh lemon juice
- lemon zest for garnish
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Preheat oven to 325°
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In a large mixing bowl add oils, eggs, whole milk, carrots, lemon juice, and lemon zest. Cream for 2 minutes. In a large bowl, add sugar, flour, baking powder, baking soda and salt. Stir dry ingredients into wet ingredients.
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Place batter in cupcake papers and bake for 15 minutes. Remove the cupcakes from oven and let them cool.
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Mix mascarpone with powdered sugar, then add the lemon juice, and lemon zest. Frost the cupcakes with frosting and garnish with lemon zest.
Premium Extra Virgin Olive Oil
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RECIPE NOTES
Recipe by Carole