We made it with Calivirgin Premium Extra Virgin Olive Oil & Calivirgin Lusty Lemon
Olive Oil & Calivinegar Citrus Burst Balsamic

Course: Dessert

Servings: 12

Prep Time: 30 min

Cook Time: 15 min

 

 

 
 
 
  • INGREDIENTS
  • 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
  • 1/4 cup Calivinegar Citrus Burst Balsamic
  • 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
  1. Preheat oven to 325°
  2. In a large mixing bowl add oils, eggs, whole milk, carrots, balsamic, 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.
  3. Place batter in cupcake papers and bake for 15 minutes. Remove the cupcakes from oven and let them cool.
  4. Mix mascarpone with powdered sugar, then add the lemon juice, and lemon zest. Frost the cupcakes with frosting and garnish with lemon zest.
 

Calivirgin Premium Extra Virgin Olive Oil

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RECIPE NOTES

Recipe by Carole

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