Chicago is snowy and gray, so I’m posting a recipe that I sampled during some of the last warm days of September. I need some warm autumn colors and tastes in my life right about now!
During a visit home to rural Illinois only a few months ago, I had to battle a tangle of moonflowers and morning glories to get to our front door. Clumps of brown-eyed susans clustered around the path. Their color seemed to be the perfect color-bridge to autumn and its yellows and oranges. I decided to make olive oil-flavored cupcakes as a light treat. The olive oil complemented the vanilla frosting, and the yellow batter seemed to soak up some of the bright festiveness of the brown-eyed susans.
Olive oil cupcakes are the perfect warm-up recipe to make today, with bright yellow cake that’s not in-your-face sweet!
1 and 1/4 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 large eggs, 3/4 cups sugar, 1 teaspoon vanilla, 1/2 cups olive oil, 1/2 cups plain yogurt, pinch of salt
- Preheat oven to 350 degrees. Prepare a cupcake pan
- Combine flour, baking powder, baking soda, and salt
- In a separate bowl, whisk together the eggs and sugar
- Slowly add vanilla, olive oil, and yogurt to the wet mixture
- Slowly add dry ingredients to wet ingredients
- Fill cupcake pan with batter and bake for about 15 minutes or until ready. Test by gently pressing a finger on the top of the cupcake. If it springs back, it is done!