Olive Oil & Fennel Seed Cupcakes with Citrus Buttercream Frosting

Recipe from Unhip Squirrel

Cupcakes
 (Makes 12 cupcakes)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons whole fennel seed, pounded in a mortar & pestle
1/2 cup extra virgin olive oil
1 cup granulated sugar
4 eggs, separated
1/3 cup freshly squeezed orange juice

Citrus Buttercream Frosting
1/2 cup (1 stick) unsalted butter, room temperature
4 cups icing sugar
1 teaspoon freshly grated orange zest
1/4 cup milk

Preheat your oven to 350ºF and line a muffin tin.

In a medium bowl, combine flour, baking powder, salt and fennel seed. Set aside.

In a second medium bowl, beat the olive oil with 3/4 cup of the sugar until it is light and creamy. Add the egg yolks one at a time, continuing to beat well for approximately 5-7 minutes. Scrape down the sides of the bowl with a spatula as you go. Set aside.

In a large bowl, beat the egg whites with an electric beater until they get foamy. Add in the last 1/4 cup sugar and continue beating until the egg whites form soft peaks.

Add the dry ingredients into the egg yolk mixture and stir to incorporate. Add in the orange juice without overmixing.

Gently fold the egg white mixture in with the batter.

Fill liners approximately 2/3 full and bake for 18-20 minutes, or until a cake tester comes out clean.

Allow cupcakes to cool entirely. While they are cooling, prepare the frosting: In a medium sized bowl, combine all ingredients and mix well.

When cupcakes are cool, frost them and enjoy!

Sponge Cake with Lemon Zest and Raspberries

Recipe from Food & Wine Magazine, contributed by Toni Robertson

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1/4 cup Extra-Virgin Olive Oil
3 tablespoons milk
Finely grated zest of 1 lemon, plus 1 tablespoon fresh lemon juice
1 cup sugar
4 large eggs
2 cups individually quick-frozen raspberries (6 ounces)

Preheat the oven to 350°. Lightly grease and flour a 10-inch round cake pan, tapping out any excess flour.

In a bowl, whisk the flour with the baking powder, baking soda and salt. In a small pitcher, mix the olive oil with the milk and lemon juice.

In a large bowl, using an electric mixer, blend the sugar with the lemon zest. Add the eggs, 1 at a time, and beat at medium speed until thick and pale, about 3 minutes. Beat in the dry ingredients, alternating with the olive oil mixture until the batter is smooth.

Pour the batter into the prepared pan and scatter the raspberries on top. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Invert the cake onto a wire rack, turn it right side up and let cool completely. Cut the cake into wedges and serve.

MAKE AHEAD: The cake can be stored at room temperature for 3 days.

NOTES: One Serving: Calories 309 kcal, Total Fat 9.9 gm, Saturated Fat 1.9 gm, Protein 6 gm, Carbohydrates 49 gm.

Olive Oil Pancakes with Chocolate

Recipe adapted from Lazaro Cooks

For the Batter:
4 oz chopped semisweet chocolate
1 1/2 cups flour
2 tbs cane sugar
2 tsp baking powder
1/2 tsp baking soda
Sea salt
1 1/2 cups buttermilk
1 egg whole – beaten
1 1/2 tbs We Olive Mission Extra Virgin Olive Oil

For the Garnish:
1 oz semisweet chocolate (for grating)
Maple syrup
Edible flowers
Blueberries

In a large bowl, add the flour, cane sugar, baking powder, baking soda, and a pinch of sea salt.

In the center pour the buttermilk. Then add the egg and We Olive's Mission Extra Virgin Olive Oil. Starting at the center, slowly whisk the ingredients together. DO NOT OVER MIX. It's ok if you have some lumps. Stir in the chopped chocolate.

Grease the griddle with We Olive's Mission Extra Virgin Olive Oil. Watch the bottom of the pancake, when it's nicely browned, turn it.

Stack the pancakes on the center of the plate. Drizzle the maple syrup. Grate the chocolate over like softly falling snow. Arrange the edible flowers and the blueberries. Job done!