Orange Olive Oil Cupcakes

  • 2 cups of all-purpose flour
  • 1 3/4 cup of sugar
  • 1 1/2 tsp of salt 
  • 1/2 tsp of baking soda
  • 1 1/4 cup of whole milk
  • 1 1/4 Olive Oil Etcetera Blood Orange 
  • 3 Large eggs 
  • 1 Tbsp grated orange peel
  • 1/4 c. freshly squeezed orange juice 

Glaze 

  • 1 cup of confectioner's sugar
  • 3 tbsp of water

Directions

  1. Preheat oven to 350 degrees and spray the mini muffin pan with PAM
  2. In a medium bowl, whisk together, milk, oil, eggs, orange peel, and juice until well combined. Add flour to milk mixture, whisk until well blended.
  3. Spoon batter into muffin pan and bake 15-18 minutes or until toothpick inserted into the center comes out clean. Cool slightly in pans on wire rack. Transfer cupcakes from pans to wire rack; or cool completely. 
  4. For glaze: In medium bowl stir together confectioners' sugar and enough water to make glaze slighty runny, but still thick. Drizzle over tops of cooled cake. Glazed cakes can be refrigerated up to 4 days (allow to come to room temperature before serving).