Olive Oil Cupcakes

Course Dessert

Prep Time 30

Cook Time 25

2 cups all purpose flour I use Bob's Red Mill Pastry Flour
1 ¾ cups sugar
1 ½ tsp Himalayan salt (fine)
½ tsp baking powder I use aluminium free
½ tsp baking soda
1 ⅓ cups good olive oil
1 ¼ cups buttermilk Substitute for 3/4 cups of greek yogurt + 1/2 cup of whole milk. Yogurt is what makes a cake moist and fluffy
3 eggs
1 ½ tbsp grated orange zest
½ cup orange juice I once used Meyer lemons and it turned out superb

Line your cake pan with parchment paper or you muffin pan with cupcake liners.
In a bowl combine flour, sugar, salt, baking powder, and baking soda. Whisk to combine.
In another bowl combine olive oil, buttermilk, eggs, orange zest and juice.
Gradually, pour in the dry ingredients into the wet ones, folding them until combined. Do not overmix
Pour the batter into your pan.
If you're making a cake it will take one hour or until the top is golden brown. If you're making cupcakes they will take from 22-25 minutes. Remember these times are approximate and depend on your oven. Check them regularly without opening the oven. When the tops are golden it's time to do a toothpick test.
Take them out of the oven and let them cool down.