Wednesday, January 12, 2011
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.
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
lemon zest for taste
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.