The Secret Garden Cupcake

The Secret Garden Cupcake

Featuring our Rosemary Olive Oil and Lavender Dark Balsamic

See Raspberry and Lavender Balsamic Jam filling recipe 

Ingredients

Cake batter

Yields 12 standard sized cupcakes or 24 mini cupcakes

  • 1 C, full cream yogurt 
  • 2/3 C, honey
  • ¼ C, NEOO’s Rosemary Olive Oil
  • ⅓  C + 1 tbsp + 1 tsp, NEOO’s mild EVOO *^ 
  • 2 lemons, zested
  • 3 large eggs
  • 1 1/2 C, all purpose flour 
  • 1/2 tsp, baking powder
  • 1/2 tsp, baking soda
  • ¼ tsp salt

Raspberry Cream Cheese Frosting

  • 8 oz. cream cheese, cold
  • 4 oz. unsalted butter, room temperature
  • ¼ C, Raspberry spread
  • Zest of 2 medium lemon 
  • ⅛ tsp, salt
  • ½ C, powdered sugar

Method

Cake batter

  • Preheat the oven to 350° Fahrenheit. 
  • In a mixing bowl, whisk together the yogurt, honey, both olive oils and lemon zest. Add the eggs one at a time as you mix. Incorporate it into the mixture. Set aside.
  • Sift together the flour, baking powder, baking soda and salt in another bowl.  Add the dry ingredients to the wet ingredients and gently fold the batter until the flour is incorporated.
  • Scoop the batter into prepared cake tins/moulds about ⅔ full. Bake until golden and a tester comes out clean, about 9-10 minutes. **
  • Let the cupcakes cool to room temperature before adding the jam or frosting (if desired). 
  • Optional to add the Raspberry and Lavender Balsamic jam:
    • Refer to the "Raspberry and Lavender Balsamic Jam" recipe.
    • Make a small hole on the top of the cupcake and fill with a small amount of jam. Cover the hole with the piece of cupcake that’s been cut.


Raspberry Cream Cheese 

  • Place cold cream cheese in a large bowl with 2 tablespoons of room temperature butter

  • Beat with an electric hand mixer adding 2 Tbsp of butter at a time, mixing thoroughly after each addition, until creamy and smooth.

  • Whisk in the raspberry jam, lemon zest and salt. In small batches at a time, add in the powdered sugar until smooth and JUST combined. Be careful not to overmix. Combine just until the powdered sugar disappears. 

  • Frost cupcakes as desired

Notes

  • * We used a mild and fruity EVOO!
  • ^ Total amount of Olive Oil needed is ⅔ C.
  • ** We used a mini cupcake tray! Increase the baking time to 30-35 minutes for a standard cupcake tray


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