- 2 Eggs
- 1-1/4 c Sugar
- 3/4 C The Olive Grove’s Blood Orange olive oil
- 3/4 C 2% milk or Almond milk
- 1C + 2T All purpose flour
- 1/4t Baking powder
- 1/4t Baking soda
- Dash Salt
- 1 C Heavy cream
- 1/4C Sugar
- 1 1/2T The Olive Grove’s Pomegranate Balsamic Vinegar (or Strawberry, Raspberry or Black Cherry Balsamic)
Preheat oven to 350 degrees. Line cupcake pan with 12 liners. In a large bowl, whisk eggs and sugar. Add olive oil and milk and mix well. In a separate bowl, stir flour, baking powder, baking soda and salt. Add to olive oil batter and stir just until smooth. Pour into cupcake liners about 2/3 full. Bake 20 minutes, or until a tester inserted into the center comes out clean.
Combine all icing ingredients. Using a hand mixer on medium speed, beat for about 3-4 minutes, or until cream peaks.
Once cool, spread icing on cupcakes. Add sprinkles or garnish with your favorite candy. If not serving immediately, store in refrigerator.