Blood Orange Cupcakes with Rose Buttercream
- 1 1/2 cups, flour
- 1 tsp, baking powder
- 1 tsp, baking soda
- 1/2 tsp, salt
- 2 eggs
- 3/4 cup, sugar
- 1 tsp, vanilla
- 1/2 cup, il Fustino Blood Orange Olive Oil
- 1/2 cup, buttermilk
- 3 cups, powdered sugar
- 1/2 cup, salted butter – softened
- 1 tsp, rose water
- 3 tbsp, buttermilk
- 4 drops, red food coloring – optional
Preheat oven to 325 degrees Fahrenheit.
Combine flour, baking powder, baking soda and salt in a large bowl, whisk to combine and set aside.
In another bowl whisk together eggs and sugar, until smooth.
Mix vanilla, olive oil and butter milk into the sugar mixture.
Slowly add the dry ingredients to the wet ingredients (add dry ingredients in thirds).
Once combined, pour into a lined cupcake tin.
Bake for 20-25 minutes, or until a cake tester inserted in the middle of a cupcake comes out clean.
While cupcakes are cooling, mix the rose buttercream.
With a hand mixer, combine half of the powdered sugar with the rose water and 1 tbsp buttermilk. Once evenly mixed slowly add in the rest of the powdered sugar and buttermilk.
Put buttercream into a piping bag and frost cupcakes.