Truffle/Olive Oil and Lemon Cupcakes with Rosemary Whipped Cream

You didn't think that I would make 5 recipes and not have any be a baked good did you??  Obvoiusly I had to have some sort of cake or cupcake because I love to make them!  Plus I got a whipper for Christmas so incorporated a whipped cream of some sort was a must.

I looked around the internet for savory cupcakes to get my brain moving in the right direction.  I ended up only making half a batch because I' the ony person home and there is a blizzard outside, so I doubt that anyone would be trying them with me. 

Cupcakes
1 Cup Flour
1/2 Cup Sugar
little less than 2/3Cup Olive Oil
Add to bring total oil to 2/3 CupTruffle Oil
3/3 tsp Baking Powder
1/4 Cup of fresh squeezed lemon juice
2 Eggs
lemon zest for taste

First I made the cupcake batter, which was relatively easy.  I sifted all of the dry ingredients together in a big bowl.  I added all of the wet ingredients and stirred until all mixed.  Lastly I added the lemon zest and combined. 

I pored the batter into the cupcake tins in the pan.  I used my big cupcake pan so as not to have tiny cupcakes.

Lastly, I drizzled a little more truffle oil on the top...just for taste....I couldn't resist.

I stuck these babies in the oven for 20-25 minutes on 375.


While they were baking I got started on the whipped cream. 

I put 1 Cup of whole cream in a pan on medium heat.  Added 3 TBSP each of rosemary and powdered sugar.  I didn't have fresh rosemary so I needed to use dried.  I probably would've thrown in two or three whole sprigs if I had fresh.  I brought this to a quick boil and then removed it from the heat.  I tried to infuse as much rosemary taste as possible into the mix.  I then put in the refrigerator because it needs to be nice and cold to make into whipped cream. 

I took the muffins out of the oven and they looked very dense, but yummy.  I let them cool to room temperature (which was cold, b/c the heat is off downstairs during the day).

I put the cream mixture through a strainer so the bits of rosemary wouldn't get caught in the nozzle.  I pored the concoction into the whip creamer and voila!

They tasted really yummy.  At first you got the olive/truffle taste and then a blast of lemon.  The whipped cream certainly had a rosemary flavor to it that added to the yumminess swirling around in my mouth. 

Now I have 5 other cupcakes and plenty of whipped cream just sitting here!   Damn you blizzard.