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Recipe by Janie Chazanoff

Seasons of a Pastry Chef: Olive Oil and Lemon Mini Cupcakes with Citrus Glaze

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Seasons of a Pastry Chef: Olive Oil and Lemon Mini Cupcakes with Citrus Glaze
Seasons of a Pastry Chef: Olive Oil and Lemon Mini Cupcakes with Citrus Glaze
Seasons of a Pastry Chef: Olive Oil and Lemon Mini Cupcakes with Citrus Glaze
Seasons of a Pastry Chef: Olive Oil and Lemon Mini Cupcakes with Citrus Glaze
Dairy Dairy
Easy Easy
8 Servings
Allergens

Contains

- Gluten - Dairy - Wheat - Egg
30 Minutes
Diets
- Vegetarian - Pescatarian

Tiny Muffins, Big Taste. #worthit   Everyone loves mini things, especially cupcakes…but how do you transform a usually kid-friendly sweet into something more elegant and Chanukah-relevant? Olive oil makes these super moist and pairs well with citrus, which is at its peak now in December. You can also prepare these cupcakes using Meyer lemon, orange, or grapefruit zest or a combination of different varieties (just make sure to zest the full two tablespoons to get that flavor!)

Ingredients

Cupcakes

  • 1 tablespoon melted butter or margarine

  • 1 and 1/2 cups sugar

  • 2 tablespoons grated lemon zest

  • 2 large eggs

  • 1/4 cup Gefen Extra-Virgin Olive Oil

  • 2/3 cup whole milk or non-dairy alternative

  • 1 cup flour, plus more for dusting

  • 1/2 teaspoon Haddar Baking Powder

  • 1/2 teaspoon salt

Dipping Sauce/Glaze

  • 1/2 cup confectioners’ sugar

  • 1-2 tablespoons milk or non-dairy alternative

  • 1 teaspoon lemon or orange zest, plus more for garnish

  • mint leaves, for garnish

Directions

Prepare and Bake the Cupcakes

1.

Preheat oven to 350 degrees Fahrenheit. Grease a mini cupcake pan.

2.

In the bowl of an electric mixer, combine butter and sugar. Add zest, eggs, olive oil, and milk and mix to combine. Add flour, baking powder, and salt. Pour batter into prepared pan and bake for 12-15 minutes.

Prepare and Bake the Cupcakes

Yield: 12 mini cupcakes

How to Plate This Dessert

1.

Prepare the glaze while the cupcakes bake. In a bowl, whisk together confectioners’ sugar and milk, adding only a bit at a time. When glaze reaches desired consistency, add zest. Serve alongside cupcakes.

2.

To garnish, sprinkle cupcakes with additional zest and a mint leaf, letting some of the zest fall naturally onto the plate.

How to Plate This Dessert

Rather than topping the mini cupcakes with the glaze, serve the glaze on the side as a dipping sauce. If serving as a plated dessert, you’ll only need one tasting spoon of glaze alongside a few mini cupcakes. The garnishing is easy…these are beautiful and elegant with a simple sprinkling of citrus zest and a small mint leaf.

Credits

Photos by Dan Engongoro Dishes courtesy of Kitchen Caboodles, Brooklyn

Recipe tags

citrus cupcakes dipping sauce fresh herbs holiday kiddush mini mint olive oil party sweet
Seasons of a Pastry Chef: Olive Oil and Lemon Mini Cupcakes with Citrus Glaze

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Sharon Nachimson
Sharon Nachimson
4 years ago

How Many? How many mini cupcakes will this make? If I choose a regular muffin tin instead of a mini, how many will it make?

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Raquel
Raquel
Reply to  Sharon Nachimson
4 years ago

It will make 8 mini cupcakes and maybe 5-6 regular.

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wpdiscuz   wpDiscuz

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