Chocolate Olive Oil Cupcakes with Olive Oil Icing
Recipe by Helen Tzouganatos
Ingredients:
¾ cup dutch-process cocoa powder, sifted
Pinch of sea salt flakes
1 cup light olive oil
½ cup boiling water
2 cups lightly packed brown sugar
3 eggs, room temperature
1 tbsp vanilla extract
1⅓ cups YES YOU CAN self-raising gluten-free flour, sifted
Icing
1¼ cup gluten-free icing sugar mixture, sifted
½ cup dutch-process cocoa powder, sifted
⅔ cup light olive oil
Optional garnish - berries, chocolate shavings, nuts
Method:
Preheat the oven to 160°C (fan-forced) and line cupcake trays with paper cases.
Add cocoa, salt, olive oil and boiling water to a bowl and whisk to incorporate. Add the brown sugar, eggs and vanilla and whisk until smooth. Finally, whisk in the flour until combined.
Pour the batter into the cupcake cases until they are two thirds full. Bake for 25 minutes or until an inserted skewer comes out clean. Set aside to cool completely.
To make the icing, combine the dry ingredients in a bowl. Slowly drizzle in the olive oil while continuously whisking until you achieve a thick spreadable consistency. Spread the icing over the cupcakes and garnish.
