It’s hot out.
I know I just posted my “It’s finally Spring!” blog post, but it’s 92 degrees now sooooo. That happened.
I’m not too worried, it will be back to 60s and raining by the weekend. But I am definitely dreaming of poolside recipes now. I’m thinking lots of frosty drinks, fruity pies, and summer flavored cupcakes.
For now, I stuck to this mostly spring themed cupcake.
(Confession Time: I actually have methodically imagined about 100 different cupcake flavors down to the minute detail and ordered them according to season. Example:
Spring- Almond Apricot: Almond flavored olive oil cake filled with apricot preserves frosted with almond apricot buttercream and topped with slivered almonds)
Yeah. I have cupcake obsession. Except I did the same thing with macarons too. Anyway, lets forget about the weirdo who makes obsessive lists and focus on the current creation her brain just came up with. These pretty cupcakes are a wonderful springtime treat.
They olive oil cake is light and not too sweet, which is great since they are filled with sweet apricot preserves and frosted with creamy fluffy buttercream. It’s a subtle flavor and probably not the first thing to come to mind when you think “Cupcake.” But it’s an unexpected favorite.
It makes you think of fresh things and warm sunshine. Happy baking, friends!
- 1¼ cup cake flour
- 1¼ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ¾ cup sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- ½ cup olive oil
- ½ cup almond milk
- apricot preserves for filling
- slivered almonds for topping
- 4 cups powdered sugar
- ½ cup butter, soft
- ½ cup shortening, soft
- 1 tsp vanilla
- 1 tsp almond
- 2 TB apricot preserves
- 2 TB whipping cream or milk
- Preheat oven to 350 degrees and line a cupcake pan with cupcake liners.
- In a medium bowl whisk together cake flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer beat the eggs with sugar until combined. Add the vanilla, almond, and oil. Whisk on medium speed until all mixed.
- Reduce the speed of the mixer to low and slowly add half of the flour mixture with half of the almond milk. Repeat with remaining half. Scrape down the sides of the bowl as needed until combined.
- The batter will be thin so use a ¼ measuring cup to measure batter into cupcake liners. Bake for 12 to 14 minutes or until toothpick inserted in the center comes out clean.
- Let cool slightly and then remove from pan to cool completely.
- When completely cool, cut out the centers of the cupcakes and fill with teaspoon of apricot preserves.
- To make frosting, whip butter and shortening in elective mixer until fluffy. Add the powdered sugar and mix. Add extracts and milk while whisking on high for 5 minutes until fluffy.
- Mix in apricot preserves. Frost cooled cupcakes and top with slivered almonds.