Olive Oil & Fennel Seed Cupcakes with Citrus Buttercream Frosting
Recipe from Unhip Squirrel
Citrus Buttercream Frosting
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!
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