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!