For the Olive Oil Cupcakes:

• 2 C. flour
• 1 1/2 t. baking powder
• pinch of Himalayan Pink Sea Salt
• 1 C. sugar
• 2/3 C. Kings Olive Natural Buttery Olive Oil
• 1 T. lemon zest
• 3 lg. eggs
• 1/2 C. lemon juice
• 2 T. finely chopped fresh thyme

For the Dark Chocolate Balsamic Whipped Cream:

• 2 C. heavy cream
• 1/2 C. sugar
• 3 T. Kings Olive Dark Chocolate Balsamic Vinegar

 

For the Olive Oil Cupcakes:

Preheat oven to 375 degrees and prep a cupcake tin with liners.

Sift together flour, baking powder, and salt in a large bowl.  In a mixing bowl combine sugar, lemon zest (rub together to extract the oils from the zest), and olive oil.  Mix on high speed until combined.  Beat in eggs one at a time, beating after each addition.

Add 1/3 of the flour mixture on slow speed then add 1/2 of the lemon juice and continue mixing.  Add another 1/3 of the flour mixture followed by the remaining lemon juice and the remaining flour mixture.  Beat until combined.  Stir in thyme.

Fill the cupcake liners 3/4 full and bake for 20 minutes, or until they spring back with light pressure.  Remove the cupcakes from the tin to a cooling rack.

For the Dark Chocolate Balsamic Whipped Cream:

Combine cream, sugar, and Dark Chocolate Balsamic vinegar in a mixing bowl. Use a hand mixer on medium speed for 5 minutes, until soft peaks form.

Be sure the cupcakes are completely cooled before frosting.