Basil Infused Olive Oil Cupcakes

Olive Oil Cupcake Recipe

Yield: 10 cupcakes

1 C Luna Olivo Basil Olive Oil

2 C all-purpose flour

1 1/2 t baking powder

Pinch of salt

1 C granulated sugar

3 large eggs

1/2 C sweet white wine

Sift together flour, baking powder, and salt into a large bowl.

In a mixing bowl, combine sugar and olive oil and mix on high speed until completely combined.

Beat in eggs, one at a time.

Add 1/3 of the flour mixture and mix on slow speed.

Add half of the wine and continue mixing.

Add another 1/3 of the flour mixture, followed by the rest of the wine and the remaining flour mixture and beat until combined between each addition.

Fill cupcake liners 3/4 full.

Bake at 350 F for 25 minutes or until they bounce back when touched.

Olive Oil Buttercream Recipe

1 1/2 C confectioners' sugar (add more until it reaches your preferred consistency)

1/2 C unsalted butter, room temperature

2 T olive oil

Mix together sugar and butter until they are blended and creamy.

Add olive oil and continue to beat for another minute.

Add more confectioners' sugar to make the frosting stiffer, if desired.