One issue that cupcakes and cupcake lovers have to perpetually face is that our favorite tasty pastry treat isn’t exactly healthy. But what can you do? One answer that’s been floating around cupcake circles is to use olive oil in place of shortening or butter. While there’s still more than enough sugar to go around (but let’s be honest, we are working with desserts here), olive oil is great for heart health with it being all full of bad-cholesterol-removing monounsaturated fat & delicious antioxidants.
There are a lot of recipes out there, but some of the most interesting & well documented I found via I Heart Cupcakes February [Olive Oil] Cupcake Hero. It looks like there’s not much lost in translation from shortening/butter to olive oil: all the entries look and sound fantastic!
I especially like Cupcake Project’s entry, Basil-Infused Olive Oil Cupcakes with White Wine – that kind of flavor combination in a cupcake sounds intriguing. Cupcake Project also has a recipe for Lemon & Thyme Olive Oil Cupcakes with Balsamic Vinegar Whipped Cream. I am a big fan of balsamic vinegar, and I can definitely see how the sweet tang of the balsamic would work beautifully with whipped cream.
If these semi-savory recipes don’t sound like your cup of…cupcake, I Heart Cupcake’s February Cupcake Hero gives you plenty more to choose from. Three cheers for this month’s heart-healthier Cupcake Heroes!