I went to bed on the 24th of December full, tipsy, warm, and thinking that after spending all day cooking and baking, I’d be completely uninterested in doing so again for a few days – at least until my vacation begins on the 28th.
So you can imagine my surprise when I woke up the next morning and my first thought was “I need to bake cupcakes.”
I mean really? I had other plans this morning. Like sleeping late, having a big cup of uninterrupted coffee. And most importantly working on the novel which is always on my mind these days. So much so that I’ve started dreaming about it at night.
All the same, there it was; the overwhelming urge to make cupcakes. I wasn’t even hungry and the thought of food was making my stomach cry out in protest or at least a nice long run first. But I’ve been wanting to try cooking a sweet with olive oil for quite some time and despite all my better intentions, I couldn’t resist.
These olive oil and cranberry cupcakes are moist, fluffy and a perfect way to get rid of that baking craving. The oil is not overwhelming but just an after taste that I am dying to try again, mixing with other flavors that will deepen the taste.
Adapted from Joy the Baker
- 1 1/4 cups AP flour
- 1/2 cup sugar
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/3 cup whole milk
- 1 egg
- 1/3 cup extra virgin olive oil
- handful of dried cranberries
- 1 tsp of lemon zest
- Pinch of salt
Preheat oven to 200°C and grease your cupcake tin with olive oil.
In a large bowl pour in the salt, baking powder and soda, and sugar. Sift in your flour and lightly whisk together. In a smaller bowl, whisk together lemon zest, egg, olive oil and milk with a wire whisk until blended. Add the wet ingredients to the dry, mixing together all the while with a wooden spoon until just combined. Add in a handful of cranberries and stir again to make sure they get into the batter, but be sure to not over mix. Obviously, you could add the cranberries earlier to the dry ingredients, but they were a last minute addition on my part.
Pour the batter into your cupcake tins and bake about 15-20 minutes or until cooked through and lightly browned on top. Add glaze while cupcakes are still warm and let cool.
I used Joy’s glaze as well – the same recipe as her page except I used lemon extract instead of almond which I didn’t have. Simple and easy.
This recipe was to make six cupcakes, but I had some left over batter so I made two cupcake-cookies with what was left. Ideally I should have paid attention to how much batter I was spooning into the mold so my cupcakes would have come out the same size, but details details…
For the rest of the day, I plugged away at my novel. If you’re a writer, or know a writer, or even an avid reader, you’ll know that characters tend to take their lives onto themselves and seem to run away with your imagination like hijacking a vehicle. Well, my narrator has done just that. She won’t stop talking, detailing every little thing that happened to her. The closer I get to the end, the harder she hangs on, making sure that I don’t miss a beat, a moment, a second.