The Italiano
Basil, Lemon, and Olive Oil cakes with Balsamic Vinegar Whipped Cream and Balsamic Olive Oil Popcorn
(makes about a dozen cupcakes)
Basil, Lemon, and Olive Oil cakes with Balsamic Vinegar Whipped Cream and Balsamic Olive Oil Popcorn
(makes about a dozen cupcakes)
- 2 cups flour
- 1 1/2 teaspoons baking powder
- Pinch of salt
- 1 cup sugar
- 1 tablespoon lemon zest
- 2/3 cups extra virgin olive oil (Don't skip out, get the good stuff)
- 3 large eggs
- 1/2 cup lemon juice (freshly squeezed)
- 1 1/2 tablespoons finely chopped fresh basil
1) Preset your oven to 375F. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2) In a large bowl, whisk together the sugar and zest so that the lemon oil gets distributed. Add the olive oil and whisk until lovely and fluffy. Whisk the eggs, one at a time, so your mixture's colour lightens and gets a creamy texture to it.
3) Add the flour in three batches, while adding the lemon juice in two batches in-between your flour additions. Mix with a wooden spoon until just incorporated. Add the basil and stir once or twice.
4) Pour the batter into your baking cups and bake for about 15 to 20 minutes, or until your cake tester comes out clean. Set aside to cool before frosting.
Balsamic Vinegar Whipped Cream
- 2 cups whipping cream
- 1/2 cups powdered sugar
- 3 tablespoon balsamic vinegar
- Burgundy colour gel
1) Add your cream and balsamic vinegar together into a cool mixing bowl and mix until a little softer than your desired texture. Add your powdered sugar and mixing for a couple more sections until your cream has thickened. Mix in your colour, if desired. Pipe onto cooled cupcakes.
Olive Oil and Balsamic Vinegar Popcorn
- 2 tablespoons good quality olive oil
- 1/4 cup popcorn kernels
- balsamic vinegar
- salt
1) Heat oil in your wok. Place two or three kernels into your heated oil and cover it with your wok lid. As soon as your kernels pop, add the rest of your popcorn. Cover your wok, remove it from the heat, count off 30 seconds, then return the wok to the heat. Your popcorn should begin popping.
2) While your popcorn is popping, shake the wok back and forth over the heat. Move the lid to an ajar position so the steam escapes. When the popping slows down to several seconds between pop, take your wok off the heat and pour your popcorn into a bowl. Sprinkle with salt and balsamic vinegar as it pleases you. Wait for it to cool before topping your cupcakes. Eat the rest. It is delicious.
